VCE: Soft Polenta With Gorgonzola And Bread Crumbs

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* Exported from MasterCook *

 

Soft Polenta With Gorgonzola And Bread Crumbs

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 524

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cooked Polenta

(see recipe for Traditional Polenta)

1 cup milk

1 cup freshly grated Parmesan

6 ounces Gorgonzola -- up to 8

3/4 cup bread crumbs crisped in butter

1/4 cup chopped parsley

Freshly milled pepper

 

SERVES 6

 

A luxurious treatment of a humble food, this makes an utterly delicious,

informal, easy meal.

 

When the polenta is done, stir in the milk and Parmesan. Pour it into

individual serving bowls, crumble the Gorgonzola over the top, and garnish

with the bread crumbs and parsley. Pepper liberally and serve.

 

Grilled or Broiled Polenta: This makes a substantial accompaniment to

vegetable ragouts and sautés, or it can be simply served with a tomato

sauce and crumbled Gorgonzola or goat cheese.

 

Cut firm polenta into squares, diamonds, rectangles, or other

shapes. Brush both sides lightly with olive oil. Make sure your grill is

very clean so that the polenta won't stick. Grill until lightly marked,

then turn and grill the second side. Or broil the polenta on both sides

until browned in places.

 

Golden Polenta Cakes: Cut firm polenta into desired shapes, then coat each

piece with bread crumbs, semolina, or fine cornmeal. Fry in olive oil or

clarified butter on both sides until golden. Sprinkle lightly with salt

and serve.

 

Polenta Cakes with Parsley Salad: For an appetizer or first course, make

the golden polenta cakes and top with a small mound of Parsley Salad with

Parmesan (see separate recipe).

 

Crisp Polenta Sticks and Croutons: A tasty, hot appetizer to serve with sea

salt, herb salt, or sauce, such as Red Chile Mayonnaise, or Romesco Sauce

(see separate recipes.) Slice firm polenta into pieces about 3 inches long

and 3/8 inch wide. Heat an inch or so of peanut or olive oil in a

cast-iron or nonstick skillet until it's hot enough to sizzle a crumb of

polenta. Add several sticks at a time to the pan and fry until

crisp. They won't brown much and they'll probably clump together, but

don't worry. Remove them to paper towels to drain for a moment, then pry

them apart. Dust lightly with salt or ground red chile and serve. To make

a crisp crouton for a soup, cut firm polenta into cubes and fry in the same

way.

 

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