| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Masterchefs, New york, Starches, Tfs | 6 | Servings | |
INGREDIENTS
| 3 | c | Milk |
| 3 | T | Butter, unsalted |
| 3/4 | c | Cornmeal |
| 3 | T | Cream, sour |
| 2 1/2 | T | Cheese, Gruyere grated |
| 2 1/2 | T | Cheese, Parmesan grated |
| 1/3 | c | Cheese, Gorgonzola |
| crumbled PLUS 6 thin | ||
| 1-inch square slices | ||
| 1/3 | c | Raisins, golden |
| Nutmeg, fresh ground | ||
| Salt, to taste | ||
| Pepper, to taste | ||
| Breadcrumbs, fine |
INSTRUCTIONS
In a heavy-bottomed saucepan, bring the milk and butter to a boil. Add the cornmeal in a thin stream, whisking constantly. When mixture becomes very thick, continue to boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes.) Stir in the sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating until smooth. Remove from heat; add salt and pepper to taste. Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula. Cool at least 15 minutes. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 33.8mg
Sodium: 161.1mg
Potassium: 292.2mg
Carbohydrates: 24.4g
Fiber: 1.5g
Sugar: 11.3g
Protein: 7.6g