Corny Polenta With Watercress And Gorgonzola Salsa Food

GORGONZOLA POLENTA

Steps:

• Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.

CORNY POLENTA WITH WATERCRESS AND GORGONZOLA SALSA

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt and pepper. Let stand 30 minutes, tossing occasionally.
• Bring water and salt to boil in heavy medium saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Add corn kernels and stir until polenta is very thick, about 10 minutes.
• Spoon polenta onto plates. Top with salad mixture and serve.

WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
• Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
• To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
• Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

POLENTA WITH GORGONZOLA

Steps:

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
• Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
• *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.