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Polenta with Gorgonzola A web-exclusive recipe from Italian Cooking and Living|
1 1/4 cups milk
3 tablespoons butter
1/2 teaspoon salt
12 ounces polenta
10 ounces gorgonzola, cut into pieces
2 ounces freshly grated Parmigiano Reggiano
In a heavy pot, bring 4 cups of water, the milk, butter, and
salt to a boil. Pour the polenta into the boiling liquid in a thin, steady stream,
whisking to prevent lumps from forming. Continue to cook over low heat for 1
hour and 15 minutes, stirring every few minutes. While the polenta is cooking,
distribute 1/2 of the gorgonzola over the bottom of four oven-proof ramekins
or custard cups. Preheat the oven to 400°. Remove the polenta from the
heat, and stir in the Parmigiano. Distribute the polenta into each ramekin,
and top with the remaining gorgonzola. Bake until the cheese is bubbly, about
5 minutes and serve immediately. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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