Recipe - Grilled Polenta Wgarlic Tomato Mushro

POLENTA
3 cup Milk
3 cup Water
Salt to taste
2 One half cup Fine yellow corn meal
One half cup ParmigianoReggiano

SALAD
1 Sweet firm apple
1 Fennel heart
One half cup Arugula
One fourth cup Toasted walnuts
Three fourths cup Crumbled Gorgonzola cheese
2 teaspoon Lemon juice
2 tablespoon Extra virgin olive oil
Salt to taste
Black pepper to taste
2 tablespoon Italian parsley leaves

Preparation of the Polenta: Bring milk and water to a boil, add salt and
slowly add corn meal. Stir over medium heat with a wooden spoon and cook
for approximately thirty minutes. Add grated cheese and place on a
welloiled sheet pan. Cool and refrigerate. Once chilled, cut into large
squares and reserve. Preparation of the Salad: Clean the apple, fennel, and
arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as
possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts,
and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and
pepper. Garnish with leaves of parsley. Serve chilled salad over grilled
polenta and finish with cracked black pepper. Serve immediately. Yield: 4
servings
Recipe By : Chef du Jour

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:32:14 PST

From: minnie@juno.com (Louise M McCartney)