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 Bambina....talk to me!
Buon appetito! Chef Kieto
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