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.
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.
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 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.
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.
BAKED POLENTA FRIES
Satisfies the craving for fries without actually having to fry anything. These are so easy to make, and are great for making in advance. You can make and cut the polenta in advance, and it's only a 20 minute trip in the oven away from a great snack. This would also work for making squares or circles of polenta to use as a base for an amuse or hors d'oeuvre. Feel free to play around with the liquid- you could try with all water, all chicken broth, add some milk, etc.You could also add cheese and try adding herbs or other flavorings. This is a really easy recipe to customize. And by all means, if you have the time to use real polenta, not instant, be my guest. For this application I have not found that it makes enough of a difference to warrant the effort.
Provided by Piaqua
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Follow the directions on your box of polenta to prepare it. They should look something like this:.
- Bring the water and chicken broth to a boil. Reduce to a simmer, add the salt, and slowly stream in the instant polenta. Stir constantly for 3-5 minutes (depending on the polenta).
- Now transfer the polenta into a casserole or baking dish and spread to evenly coat (you should have a layer at least 1/2 " thick, but if it's thicker don't worry, you can always just cut the pieces in half later to thin them down). You can grease the dish if you want, but I never have a problem with it sticking.
- Let cool for at least one hour and up to 2 days in the refrigerator (it will become solid and easy to work with once cooled).
- When ready to cook, preheat oven to 450, remove the polenta from the dish and cut into strips that resemble fries (I like 1/2" by 1/2" and about 3" in length).
- Place on a baking sheet and pour oil over the strips. Toss to coat and add salt or other desired seasonings at this point.
- Cook for 20 minutes in the oven, turning once halfway through. Enjoy and eat alone or serve with your favorite sauce.
Nutrition Facts : Calories 81.1, Fat 7.7, SaturatedFat 0.7, Sodium 619.7, Carbohydrate 1.4, Sugar 0.2, Protein 2.4
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
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