GORGONZOLA POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.
SPINACH SALAD WITH GORGONZOLA AND OLIVES
Steps:
- Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.
SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS
This came from the 2004 edition of The Gourmet Cookbook, edited by Ruth Reichl. I microwaved the bacon twists, but I'll provide the recipe as written in the book. The dressing for this was so good my daughter wanted to scrape the blender pitcher. As I typed this in I realized I misread it when I made it and used 2 tablespoons of honey rather than teaspoons. The additional honey certainly did no harm! Preparation time does not include hard-boiling the eggs.
Provided by Sonata
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put racks in upper and lower thirds of oven and preheat oven to 375°F.
- Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
- Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
- Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
- Cut slices into 1-inch squares and arrange on a baking sheet.
- After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
- While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
- Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
- Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.
Nutrition Facts : Calories 639.2, Fat 42.4, SaturatedFat 13.2, Cholesterol 154.6, Sodium 1402.3, Carbohydrate 46.5, Fiber 4.7, Sugar 5.5, Protein 19.5
CHICKEN LIVERS WITH GORGONZOLA POLENTA
Hearty and delicious, a great and different way to serve chicken livers.
Provided by BLUESP
Categories Polenta
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
- Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
- Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
- Spoon polenta onto plates, and cover with the chicken liver sauce.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 45.4 g, Cholesterol 676 mg, Fat 26.6 g, Fiber 4.7 g, Protein 43.2 g, SaturatedFat 9.9 g, Sodium 918.1 mg, Sugar 9.9 g
CHICKEN LIVERS WITH GORGONZOLA POLENTA
Hearty and delicious, a great and different way to serve chicken livers.
Provided by BLUESP
Categories Polenta
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
- Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
- Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
- Spoon polenta onto plates, and cover with the chicken liver sauce.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 45.4 g, Cholesterol 676 mg, Fat 26.6 g, Fiber 4.7 g, Protein 43.2 g, SaturatedFat 9.9 g, Sodium 918.1 mg, Sugar 9.9 g
SPINACH SALAD WITH WARM GORGONZOLA DRESSING
This is a fantastic spinach salad recipe, and one I have made many times for dinner parties. This salad is so good that it can really be served as a main meal, and also compares to the spinach salads that are served at the fancy restaurants, if not BETTER! You can use Roquefort in place of the gorgonzola...once you have tryed this salad you'll be hooked! This is a salad you make often!
Provided by Kittencalrecipezazz
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
- Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
- Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
- In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
- Reduce the heat to low.
- Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
- Pour the warm dressing over the salad, or serve on the side.
- Sprinkle with cooked bacon.
Nutrition Facts : Calories 511.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 78.2, Sodium 1436, Carbohydrate 18.9, Fiber 4, Sugar 10.7, Protein 19.9
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