Date Blue Cheese Pancetta Polenta Stacks Recipes

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

DATE, BLUE CHEESE & PANCETTA POLENTA STACKS

Steps:

• Heat oven to 200C/180C fan/ gas 6. On a baking tray, sandwich a single layer of pancetta rashers between two pieces of parchment, then weigh it down with a second tray (this will stop it wrinkling as it cooks). Bake for 10-15 mins until the fat is crisp and golden. Pat with kitchen paper to absorb any excess fat. The pancetta can be cooked a day ahead and chilled. Reheat before serving.
• Oil a 20cm round tin. Boil the stock in a saucepan, then slowly stir in the polenta and simmer for 5 mins, whisking, until thick and smooth. Stir in 1 tbsp oil, the rosemary and parmesan, if using, and season. Spoon the mixture into the tin, level the top, then set in the fridge for at least 1 hr in the fridge or until very firm.
• When ready to eat, heat a griddle pan or non-stick frying pan until hot. Cut the set polenta into 16 wedges, brush with a little oil, then cook for 4 mins on each side or until golden and marked. Transfer to a serving plate or board. The polenta can be griddled a day ahead. Reheat it in a hot oven for a few minutes before serving.
• Meanwhile, use a cutlery knife to push about 1 tsp cheese into the middle of each date half. Thread a cocktail stick through each stuffed date, then add a piece of pancetta, two spinach leaves and a wedge of hot polenta. To serve, drizzle with a little of the pomegranate molasses.

CREAMY BLUE CHEESE POLENTA

Steps:

• Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil.
• Whisk in polenta in slow stream. Bring to a boil, then turn heat to low.
• Continue to stir, adding more water if it gets too thick.
• Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed.
• Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.

WARM DATES WITH BLUE CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
• Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
• Cool slightly and serve warm.

POLENTA WITH BLUE CHEESE

Steps:

• Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly.
• Reduce heat to low constantly stirring for about 15 minutes.
• (Building up those arms) Till thick and smooth (Not your arms the polenta)!
• Remove the pan from the heat and stir in the milk, cream until well blended.
• Add the cheese, pepper, nutmeg, and herbs.
• Stir till all is melted and creamy good!
• Adjust seasoning.
• Serve away!