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Gorgonzola Polenta – Master Chefs

Gorgonzola Polenta - Master Chefs recipe image
This American bread features Milk -- crumbled PLUS 6 thin, Butter, unsalted -- 1-inch square slices, Cornmeal 1/3 c Raisins, golden. It delivers rich, cheesy flavor, smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 489.9
Dietary: Vegetarian
Description
This American bread features Milk -- crumbled PLUS 6 thin, Butter, unsalted -- 1-inch square slices, Cornmeal 1/3 c Raisins, golden. It delivers rich, cheesy flavor, smooth, comforting richness. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 cups Milk -- crumbled PLUS 6 thin
  • 3 tablespoons Butter, unsalted -- 1-inch square slices
  • 3/4 cups Cornmeal
  • 1/3 cups Raisins, golden
  • 3 tablespoons Cream, sour Nutmeg, fresh, ground
  • 2 1/2 tablespoons Cheese, Gruyere, grated Salt (to taste)
  • 2 1/2 tablespoons Cheese, Parmesan, grated Pepper (to taste)
  • 1/3 cups Cheese, Gorgonzola, Breadcrumbs, fine
Directions
  1. 1
    In a heavy-bottomed saucepan, bring the milk and butter to a boil.
  2. 2
    Add the cornmeal in a thin stream, whisking constantly.
  3. 3
    When mixture becomes very thick, continue to
  4. 4
    boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes.)
  5. 5
    Stir in the sour
  6. 6
    cream , grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating until smooth.
  7. 7
    Remove from heat; add salt and pepper to taste.
  8. 8
    Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula.
  9. 9
    Cool at least 15 minutes.
  10. 10
    Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish.
  11. 11
    Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs.
  12. 12
    Bake in 450 F (232&# 194;°C) oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden.
  13. 13
    Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 489.9kcal
% Daily Value *
Total Fat 29.9g46%
Saturated Fat 18.0g90%
Cholesterol 73.9mg25%
Sodium 276.9mg12%
Total Carbohydrate 44.2g15%
Dietary Fiber 3.3g14%
Sugars 11.1g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1inch, american, baking, boiling, bread, breadcrumbs, broiling, butter, cheese, chefs, cornmeal, cream, crumbled, fine, fresh, golden, gorgonzola, grated, ground, gruyere
Read it online: https://www.chefs-mate.com/recipe/gorgonzola-polenta-master-chefs/