POLENTA WITH MUSHROOMS AND GORGONZOLA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
PARMESAN POLENTA FRIES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice one 18-ounce tube polenta into 1/2-inch-thick "fries." Working in batches, dredge the fries in flour and deep-fry in 1 inch 375 degrees F vegetable oil until lightly golden and crisp. Remove and drain on a paper towel-lined plate; sprinkle with grated parmesan and chopped mixed herbs. Season with salt and pepper.
GORGONZOLA POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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 AND ALMONDS
The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.
Provided by Melissa Roberts
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
- Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.
POLENTA FRIES
This is a great twist on the traditional french fry. If you don't want to go to the trouble of making your own by scratch, you can always buy prepared polenta at just about any grocery store, slice them into fries, and fry.
Provided by ALEC1967
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 53.7 g, Cholesterol 28.9 mg, Fat 24.6 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 7.9 g, Sodium 1435.6 mg, Sugar 6.4 g
MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA
Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.
Provided by Manami
Categories Grains
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE FRIES:.
- Bring the stock,water, salt, pepper, and bay leaves to a boil.
- Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
- Stir in mascarpone.
- Line 1/2 of sheet pan with plastic wrap.
- Pour polenta into the pan and flatten evenly until smooth.
- Cover with plastic.
- Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
- When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
- MAKE THE FONDUTA:.
- Melt butter in a medium saucepan.
- Add shallots and sweat for 5 minutes, then add vinegar.
- Cook until vinegar is almost gone.
- Add heavy cream and reduce by half.
- Whisk in Gorgonzola and add water if consistency is too thick.
- Pass through chinois or fine sieve and pour over hot fries.
- Enjoy!
Nutrition Facts : Calories 898.9, Fat 48.9, SaturatedFat 28.8, Cholesterol 147.5, Sodium 3101.8, Carbohydrate 92.8, Fiber 7.1, Sugar 1.1, Protein 26.8
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
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.
CREAMY POLENTA WITH GORGONZOLA CHEESE
This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum!
Provided by Breanna in T.O
Categories Grains
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.8, Fat 15.1, SaturatedFat 9.5, Cholesterol 51.4, Sodium 698.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.7
GORGONZOLA POLENTA
Provided by Jill Silverman Hough
Categories Side Vegetarian High Fiber Blue Cheese Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
- *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
CREAMY POLENTA WITH GORGONZOLA AND SPINACH
Provided by Bill Dodson
Categories Milk/Cream Side Vegetarian Quick & Easy Blue Cheese Cornmeal Spinach Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
- Sold at Italian markets, natural foods stores, and some supermarkets.
GORGONZOLA POLENTA WITH FRESH PORCINI
Yield Serves 4 as a first course or side dish
Number Of Ingredients 12
Steps:
- In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm.
- Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving.
- Garnish polenta with parsley.
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
POLENTA WITH GORGONZOLA
Categories Cheese Appetizer Side Fall Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 first-course or 6 Side-Dish Servings
Number Of Ingredients 5
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.
POLENTA AND GORGONZOLA
Serve this creamy polenta with our Wild Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
- Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
- Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
- Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.
GORGONZOLA POLENTA BITES
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
POLENTA WITH GORGONZOLA
Steps:
- Bring stock and buttermilk to boil in covered pot.
- Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
- Stir in the Gorgonzola thoroughly, and season with salt and pepper.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 779 milligrams, Sugar 7 grams
GORGONZOLA FRIES
From the Downriver Grill in Spokane WA. They use a waffle cut potato that catches the sauce -Divine! I have not made this recipe yet, but I've had my fair share at the Downriver!
Provided by Zola the Gorgon
Categories Sauces
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bake french fries according to package directions.
- While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
- Heat the sauce on medium then add gorgonzola cheese and parsley.
- Heat to a bubble (do not boil).
- Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
- Drizzle the sauce over a large bowl of fries.
- Garnish with crumbled gorgonzola, cracked pepper and parsley.
Nutrition Facts : Calories 1497, Fat 116.8, SaturatedFat 66.3, Cholesterol 366.3, Sodium 1895, Carbohydrate 92.5, Fiber 6.5, Sugar 1.3, Protein 25.9
GORGONZOLA POLENTA FRIES
Pair with Mirassou California Chardonnay. For more recipes and wine pairings, visit cookbook.mirassou.com.
Provided by MirassouWinery
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, cream, garlic, salt and pepper to a boil in a medium saucepan; slowly whisk in cornmeal. Cook over medium-low heat until mixture begins to thicken, then stir in cheese. Cook and stir vigorously for about 5 minutes more or until mixture is as thick as bread dough.
- Spread 1/2-inch thick on a baking sheet and refrigerate for 1 hour. Cut into 1/2-inch strips resembling French fries.
- Heat oil to 325°F in a large deep pan. Carefully cook fries in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Nutrition Facts : Calories 1793.5, Fat 191.2, SaturatedFat 28.6, Cholesterol 94.2, Sodium 267.3, Carbohydrate 19.8, Fiber 1.7, Sugar 0.3, Protein 6.7
POLENTA GRATIN WITH GORGONZOLA CHEESE
Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast.
Provided by evelynathens
Categories Cheese
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For polenta: Butter 9 X 13 inch baking dish.
- Bring water, sage, olive oil and salt to boil in medium saucepan.
- Gradually add cornmeal in thin stream, stirring constantly.
- Reduce heat to low.
- Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
- Immediately spread polenta in prepared dish; smooth top.
- Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
- For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
- Reduce heat to low.
- Simmer 10 minutes.
- Melt butter in another medium saucepan over moderate heat.
- Add flour.
- Whisk until smooth and bubbling (do not brown), about 2 minutes.
- Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
- Cook until thick, stirring frequently, about 7 minutes.
- Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees F.
- Butter 9 X 13 inch baking dish.
- Spread ½ cup of the sauce on the bottom.
- Cut polenta into 2 inch squares that are ¼ inch thick.
- Cut each square in half horizontally.
- Place squares in baking dish, overlapping edges slightly.
- Pour remaining sauce over.
- Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
- Bake until polenta is heated through and top is golden-brown, about 50 minutes.
- Cool 10 minutes before serving.
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