Grilled polenta with apples, fennel, and gorgonzola

1 Servings

Ingredients

Quantity Ingredient
3 cups Milk
3 cups Water
Salt to taste
2½ cup Fine yellow corn meal
½ cup Parmigiano-Reggiano
1 Sweet firm apple
1 Fennel heart
½ cup Arugula
¼ cup Toasted walnuts
¾ cup Crumbled Gorgonzola cheese
2 teaspoons Lemon juice
2 tablespoons Extra virgin olive oil
Salt to taste
Black pepper to taste
2 tablespoons Italian parsley leaves

Directions

POLENTA

SALAD

Preparation of the Polenta: Bring milk and water to a boil, add salt and slowly add corn meal. Stir over medium heat with a wooden spoon and cook for approximately thirty minutes. Add grated cheese and place on a well-oiled sheet pan. Cool and refrigerate. Once chilled, cut into large squares and reserve. Preparation of the Salad: Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts, and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and pepper. Garnish with leaves of parsley. Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately. Yield: 4 servings

Recipe By : Chef du Jour

Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:32:14 PST From: minnie@... (Louise M McCartney)

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