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POLENTA WITH GORGONZOLA

 

The Silver Spoon, Phaidon Press

Serves 4
 

Ingredients

• scant 2½ cups coarse polenta flour
• 2/3 cup butter, cut into 4 pieces
• 5 ounces Gorgonzola cheese, sliced
• salt
• Parmesan cheese, freshly grated, to serve
 

Directions

Make a fairly stiff polenta with 5 cups salted water (see Polenta).

Preheat the oven to 350°F.

Pour the polenta into soup plates or individual ovenproof dishes while it is still hot.

Put a piece of butter in the middle of each, pushing it down slightly into the polenta, and lay a small slice of Gorgonzola on top.

Bake until the butter and Gorgonzola have completely melted.

Serve with Parmesan.
 

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