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Polenta:
Mushroom Topping :
Make Polenta:
Remove from the heat and stir in the butter, then the Gorgonzola. Spread the polenta on a parchment lined cookie sheet about 1/4" thick. Chill for an hour to overnight. Cut into 2" squares.
Prepare the grill. Cook each piece for two minutes over direct heat then turn and cook for two minutes longer on the other side. The outside should be crisp and the inside soft and creamy.
Top with the mushroom topping below, or make up your own. Pesto or roasted red pepper purée would work well.
Make Mushroom Topping:
Poster's Notes:
The possibilities for toppings and sauces are only as limited as your imagination.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
4 cups vegetable stock or water
1/2 cup cornmeal, coarsely ground
3 tablespoons butter, in 1/2" chunks
1/2 cup Gorgonzola cheese (or other blue cheese), crumbled
1 tablespoon butter
1 tablespoon shallots, sliced thinly
1/2 pound cremini mushrooms, quartered
2 tablespoons heavy cream
1 tablespoon sherry
In a large saucepan, bring the stock to a boil. Slowly add the cornmeal, while stirring constantly. Continue stirring until the mixture thickens and begins to pull away from the sides. Be careful not to burn yourself on the bubbling cornmeal.
Melt butter in a saucepan over medium heat. Add the shallots and cook until soft. Add mushrooms and cook until soft. Stir in cream and sherry and heat through. Serve over the Gorgonzola polenta.
Polenta is cornmeal mush made from ground hominy. Some people like them to have a very loose texture. I prefer a somewhat stiffer version which I then chill for even more firmness and either grill or fry quickly so that the resulting texture is crisp on the outside and creamy inside.