Polenta is a remarkable foil for cheese of all kinds, but does especially well with those that are somewhat sharp, and melt. Gorgonzola, for example. This will serve 6, and is especially well suited to the winter months. In small wedges it will work nicely as an antipasto. It will also work well as a main course, served with a tossed salad and a zesty red wine, for example a Bardolino.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 1 pound (450 g) corn meal for polenta
- 1 quart water
- 1 pint whole milk
- 3/4 pound (330 g) Gorgonzola
- 1/2 cup (100 g) unsalted butter
Preparation:
Combine the milk and the water, bring them to a boil, and make the polenta (see instructions if need be).
When it's almost done, melt the butter in a pot, without letting it crackle, and combine it with the cheese, stirring to obtain an even mixture.
Pour half the polenta onto a polenta board or a large serving platter, spread the cheese mixture over it, and cover with the remaining polenta. Serve steaming hot.
The wine? I'd go with a fairly acidic red, perhaps an unoaked Barbera or a Nebbiolo from the Alto Piemonte.
Yield: 6 servings baked polenta with Gorgonzola.
When it's almost done, melt the butter in a pot, without letting it crackle, and combine it with the cheese, stirring to obtain an even mixture.
Pour half the polenta onto a polenta board or a large serving platter, spread the cheese mixture over it, and cover with the remaining polenta. Serve steaming hot.
The wine? I'd go with a fairly acidic red, perhaps an unoaked Barbera or a Nebbiolo from the Alto Piemonte.
Yield: 6 servings baked polenta with Gorgonzola.
