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.
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Bobby The Handsome Guy Johnson
[email protected]The polenta was a little bland, but the gorgonzola sauce was delicious.
Euoel Samuel
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
afful Theresa
[email protected]A bit too salty for my taste, but otherwise very good.
Hasib Gaming
[email protected]I made this for a dinner party and it was a huge success. Everyone loved it!
Najmul Haq
[email protected]Easy to follow recipe. Turned out great!
setor soagbade
[email protected]This recipe was a hit! The polenta was creamy and flavorful, and the gorgonzola added a rich, tangy flavor. I also loved the crispy shallots on top. I will definitely be making this again!