Polenta With Gorgonzola Recipes

Steps:

• Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

Steps:

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
• Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
• *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

Steps:

• In 2-quart saucepan, heat oil over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in vegetable stock and milk; heat to boiling. Gradually stir in cornmeal and salt; reduce heat to low. Simmer uncovered about 30 minutes, stirring frequently, until slightly thickened.
• Spray 10-inch pie plate with cooking spray. Pour polenta into pie plate. Sprinkle with cheese. Let stand about 10 minutes or until cheese is melted and polenta is firm enough to cut. Cut into 8 wedges.

Steps:

• Bring stock and buttermilk to boil in covered pot.
• Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
• Stir in the Gorgonzola thoroughly, and season with salt and pepper.

Steps:

• Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
• Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.

Steps:

• For polenta: Butter 9 X 13 inch baking dish.
• Bring water, sage, olive oil and salt to boil in medium saucepan.
• Gradually add cornmeal in thin stream, stirring constantly.
• Reduce heat to low.
• Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
• Immediately spread polenta in prepared dish; smooth top.
• Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
• For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
• Reduce heat to low.
• Simmer 10 minutes.
• Melt butter in another medium saucepan over moderate heat.
• Add flour.
• Whisk until smooth and bubbling (do not brown), about 2 minutes.
• Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
• Cook until thick, stirring frequently, about 7 minutes.
• Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees F.
• Butter 9 X 13 inch baking dish.
• Spread ½ cup of the sauce on the bottom.
• Cut polenta into 2 inch squares that are ¼ inch thick.
• Cut each square in half horizontally.
• Place squares in baking dish, overlapping edges slightly.
• Pour remaining sauce over.
• Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
• Bake until polenta is heated through and top is golden-brown, about 50 minutes.
• Cool 10 minutes before serving.

Steps:

• In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

Steps:

• In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
• Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

Steps:

• For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
• Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

Steps:

• In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
• Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
• Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
• Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.