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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe, says Ross and Karen Martin of Pasadena, California. If you can't get their recipe, we might need to fly across the country to have the dish again. This polenta gets its richness from being cooked in a milk-cream mixture instead of the usual water or broth. Ingredients:
4 cups milk |
1/2 cup whipping cream |
1 cup polenta (coarse yellow cornmeal) |
1 1/2 cups crumbled gorgonzola cheese (about 6 1/2 ounces) |
1/2 cup coarsely chopped, lightly toasted walnuts |
Directions:
1. 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.
2. 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.
3. *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.
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