Corny Polenta With Watercress And Gorgonzola Salsa Recipes

GORGONZOLA POLENTA

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.

POLENTA AND GORGONZOLA

Steps:

• In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
• Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
• Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
• Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

CORNY POLENTA WITH WATERCRESS AND GORGONZOLA SALSA

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Bring water and salt to boil in heavy medium saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Add corn kernels and stir until polenta is very thick, about 10 minutes.
• Spoon polenta onto plates. Top with salad mixture and serve.

CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
• Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

POLENTA WITH GORGONZOLA

Steps:

• Bring stock and buttermilk to boil in covered pot.
• Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
• Stir in the Gorgonzola thoroughly, and season with salt and pepper.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
• Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

CREAMY POLENTA WITH GORGONZOLA AND SPINACH

Steps:

• Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
• Sold at Italian markets, natural foods stores, and some supermarkets.

RED PEPPER POLENTA WITH GORGONZOLA

Steps:

• In 2-quart saucepan, heat oil over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in vegetable stock and milk; heat to boiling. Gradually stir in cornmeal and salt; reduce heat to low. Simmer uncovered about 30 minutes, stirring frequently, until slightly thickened.
• Spray 10-inch pie plate with cooking spray. Pour polenta into pie plate. Sprinkle with cheese. Let stand about 10 minutes or until cheese is melted and polenta is firm enough to cut. Cut into 8 wedges.

GRIDDLED POLENTA WITH CORN & GREEN SALSA

Steps:

• Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
• Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
• Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

POLENTA GRATIN WITH GORGONZOLA CHEESE

Steps:

• For polenta: Butter 9 X 13 inch baking dish.
• Bring water, sage, olive oil and salt to boil in medium saucepan.
• Gradually add cornmeal in thin stream, stirring constantly.
• Reduce heat to low.
• Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
• Immediately spread polenta in prepared dish; smooth top.
• Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
• For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
• Reduce heat to low.
• Simmer 10 minutes.
• Melt butter in another medium saucepan over moderate heat.
• Add flour.
• Whisk until smooth and bubbling (do not brown), about 2 minutes.
• Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
• Cook until thick, stirring frequently, about 7 minutes.
• Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees F.
• Butter 9 X 13 inch baking dish.
• Spread ½ cup of the sauce on the bottom.
• Cut polenta into 2 inch squares that are ¼ inch thick.
• Cut each square in half horizontally.
• Place squares in baking dish, overlapping edges slightly.
• Pour remaining sauce over.
• Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
• Bake until polenta is heated through and top is golden-brown, about 50 minutes.
• Cool 10 minutes before serving.