Dish:
Polenta Appetizer
Ingredients:
2 cups yellow corn meal
4 cups boiling water
Salt
3 oz. Gorgonzola
2 oz. Grated good quality Italian Parmesan
Oil for frying
| Instructions: |
| 1. |
Add corn meal to salted boiling water in a slow and steady stream
|
| 2. |
Mix continually until corn meal thickens. Cover and cook for 5-10 minutes stirring occasionally
|
| 3. |
When it reaches desired consistency, remove from heat, add cheese and stir
|
| 4. |
Pour mixture into a large pan, allowing for a depth of 1-2 inches
|
| 5. |
Cover and let cool. Refrigerate overnight
|
| 6. |
Cut into small squares, triangles or rectangles
|
| 7. |
Saute in hot oil until a brown crust forms
|
| 8. |
Bake for 10-20 minutes in a 350 degree oven so the cheese melts
|
| 9. |
Serve warm
|
|
