Kieto's Polenta
You will need:
1 1/2   cups cornmeal
4 1/2   cups of cold water
1 tsp.  salt
4 Tbsp. unsalted butter
3/4 cup grated Parmagiano cheese
1 Tbsp. gorganzola cheese
This is tricky! 
To avoid the cornmeal clumping up, pour into a sauce 
pan the cold water and turn the gas on medium to high. Add the cornmeal 
slowly, stirring constantly and bring to a boil. Add the salt. 
Simmer for about 45 minutes stirring from time to time so as not to burn. 
Add the butter and 1/2 cup of the Parmagiano cheese. Dip a teaspoon, 
blowing on the cornmeal, so as not to burn your tongue, and taste for doneness. 
Add the gorganzola and let it melt in. Pour all of this mixture into a buttered 
baking dish and spread out about an inch and a half. Let this cool and 
place it in the refrigerator for 30 minutes. Cut into 4 inch by 4 inch squares
 and dredge the squares in the rest of the Parmagiano cheese. In a skillet, 
place 3 tbs. of olive oil and 1 tbs. of butter and slightly brown each square.
Now, one dish to go with this is spinach. After browning the squares, 
add 1 lb. fresh cut and cleaned spinach to the skillet with 1/4 of 
chicken stock, 2 cloves of chopped garlic, and 1 tbs. of butter. After 
the spinach is cooked down, top the polenta with the spinach. 
OOOOH to me!
Buon appetito!  Chef Kieto

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