Toomay125: Gorgonzola Polenta with Sweet Red Pepper Sauce

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Gorgonzola Polenta with Sweet Red Pepper Sauce

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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-- The Polenta --

1 tablespoon canola oil

1/2 cup onion -- minced

1/3 pound mushrooms -- chopped

2 1/4 cups water

1/2 teaspoon salt

1 teaspoon dried tarragon

2 tablespoons dried tomatoes (reconstituted) -- minced

3/4 cup cornmeal (fine / polenta)

2 1/2 ounces blue cheese (preferably Gorgonzola) -- crumbled

2 cloves garlic -- peeled

-- The Sauce --

1 jar roasted red peppers (7 1/2 oz, bell)

1 clove garlic -- chopped

1/4 teaspoon cayenne

1/2 teaspoon Dijon mustard

1/4 cup Half and half

 

Heat the oil in a large skillet over medium heat and saute the onions

and mushrooms 15 minutes, until most of the mushroom liquid has

evaporated. Stir occasionally. Meanwhile, bring the water to a boil in a

heavy-bottomed saucepan and add the salt, tarragon, and tomatoes. Add

the cornmeal in a thin stream, whisking all the while. Lower the heat

and cook 15 minutes. You must whisk constantly while it cooks, so invite

a helper! Add the mushrooms and the cheese during the last 5 minutes of

cooking.

 

Rub six half-cup ramekins with the 2 cloves of garlic. Slicing the

cloves lengthwise, then piercing them with a fork, allows you to easily

get around the edges. Spoon the polenta into each one, patting it down

with a fork (it doesn't stick to the prongs of a fork as it will to the

back of a spoon). Set aside to firm up for at least one hour. Preheat

the oven to 400 degrees F.

 

Bake the filled ramekins 15 minutes, until hot and bubbly. Meanwhile,

combine sauce ingredients in a blender or food processor and puree.

Transfer to a small saucepan over low heat, and cook for 5 minutes.

Spoon over the individual ramekins and serve immediately.

 

Recommended companion dishes: Buttermilk Cucumber Salad and steamed

broccoli-onion medley

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 308

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 48 Calories; 4g Fat (64% calories

from fat); 1g Protein; 3g Carbohydrate; 4mg Cholesterol; 191mg Sodium

 

NOTES : The polenta is cooked on the stovetop, then placed in ramekins

to bake in the oven. The result is an individual serving, bubbling hot

from the oven. The aroma is irresistible, as is the presentation. Sweet

red pepper sauce sets the flavor off perfectly.

 

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