HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Recipe

 

Soft Polenta with Walnuts and Gorgonzola

Serves 4 as a main course

Polenta  

Although this dish can be served at any time, it is delightful for breakfast, particularlyon a cold, wintry morning. Serve with fresh fruit such as grapefruit, sliced pears, or a simple cranberry compote.

  • 4 cups cold water
  • 1 cup polenta
  • 1-2 teaspoons kosher salt
  • 2 tablespoons butter
  • 1 cup grated cheese: Parmigiano-Reggiano, Romano, aged Asiago, St. George, or Dry Jack
  • freshly ground black pepper
  • 4 ounces imported Gorgonzola cheese
  • 2 ounces walnut halves or pieces, toasted
  • full flavored extra-virgin olive oil
  1. Place the water in a heavy pot and stir in the polenta. Place the pot over a medium-high flame and stir the polenta constantly as it comes to a boil. Lower the heat to medium and continue stirring as the polenta thickens, about 10 minutes. Stir in the salt and butter and continue cooking until the polenta is tender and begins to pull away from the side of the pot. Add the cheese and stir until it is well incorporated. Remove the polenta from the heat, taste it, and add more salt if necessary.
  2. At this point the polenta should be soft and creamy. If it seems a little stiff, stir in about 1/2 cup boiling water and simmer for an additional five minutes. Ladle the polenta into warmed soup bowls and top each serving first with a few turns of black pepper, followed by small chunks of Gorgonzola and a scattering of toasted walnuts. Serve immediately.

Variation: Add 2 tablespoons of buckwheat flour to the polenta and use 4 ounces of teleme cheese, cut into small, thin slices, in place of the grated grated cheese.

From:
Polenta
by Michele Anna Jordan
Broadway Books
$19.95; 1997
ISBN 0-553-06732-X
Copyright © 1997 Michele Anna Jordan.
Reprinted by permission.

 

Polenta

Making Soft Polenta
Polenta Recipes (by Michele Anna Jordan)
Additional Polenta Recipes
 

This Archived Page created between 1994 and 2001. Modified August 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,