Gorgonzola Polenta

Gorgonzola Polenta
Courtesy of : Emily Richards
Cooking time :
10 minutes
Yield :
6

Creamy polenta with fresh herbs and a hint of truffle oil.

Ingredients

  • 2 cups chicken stock
  • 1 pinch pepper
  • 1 cup cornmeal
  • 4 ounces gorgonzola cheese, crumbled
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons truffle oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh basil

Directions

  1. In large saucepan, bring stock, 2 cups (500 mL) water and pepper to boil over high heat; gradually whisk in cornmeal until thickened.
  2. Reduce heat to low; cook, stirring often with wooden spoon, for 8 to 10 minutes or until mixture is thick and creamy but still fluid.
  3. Stir in Gorgonzola and Parmesan cheeses.
  4. Spoon into 6 shallow dishes.
  5. Drizzle each with truffle oil and sprinkle with basil.

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