FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free Magazines | Food_Festivals_&_Shows
FREE Magazines
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
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.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
