* Exported from MasterCook *
GRILLED POLENTA WITH APPLES, FENNEL, AND GORG
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Milk
3 c Water
Salt to taste
2 1/2 c Fine yellow corn meal
1/2 c Parmigiano-Reggiano
Salad:
1 Sweet firm apple
1 Fennel heart
1/2 c Arugula
1/4 c Toasted walnuts
3/4 c Crumbled Gorgonzola cheese
2 ts Lemon juice
2 tb Extra virgin olive oil
Salt to taste
Black pepper to taste
2 tb Italian parsley leaves
Preparation of the Polenta: Bring milk and water to a
boil, add salt and slowly add corn meal. Stir over
medium heat with a wooden spoon and cook for
approximately thirty minutes. Add grated cheese and
place on a well-oiled sheet pan. Cool and refrigerate.
Once chilled, cut into large squares and reserve.
Preparation of the Salad: Clean the apple, fennel, and
arugula. Slice apples and fennel lengthwise on a
Japanese slicer as thin as possible. Combine apple,
fennel, leaves of picked arugula, toasted walnuts, and
Gorgonzola and dress with mixture of lemon juice,
olive oil, salt, and pepper. Garnish with leaves of
parsley. Serve chilled salad over grilled polenta and
finish with cracked black pepper. Serve immediately.
Yield: 4 servings
Recipe By : Chef du Jour
Polenta:
From:
[email protected] (Louise M Mccartndate: Wed, 23
Oct 1996 14:32:14 Pst
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