Recipe - Polenta Cantandina With Gorgonzola

1 cup Milk
7 cup Water
1 teaspoon Salt
1 2/3 cup Cornmeal
3 tablespoon Butter
1 tablespoon Olive oil; use a good one
1 cup Parmesan cheese; freshly
grated
8 ounce Gorgonzola cheese; cut or sliced up
into 8
; pieces
; black pepper,
; freshly ground (to
; taste)

In a large saucepan place the milk and water, and bring them to a boil on
medium heat.

Add the salt.

While whisking constantly, slowly add the polenta. Continue whisking until
it is well incorporated and comes to a boil.

Cover the polenta with a lid and let it sit on the heat for 2 minutes, or
until it thickens.

Remove the lid. Using a wooden spatula, stir the polenta in a clockwise
motion every 2 minutes for 40 to 45 minutes, or until it is firm (a crust
will form on the edge of the pan). Lower the heat after 6 minutes. You may
decrease the frequency of stirring as time goes on.)

Prior to removing the polenta from the heat add the butter, olive oil, and
Parmesan cheese. Stir them in.

Dip a ladle into cold water and scoop a serving of the polenta onto
individual plates. Place a piece of the Gorgonzola cheese on top of each
serving.

Grind on the black pepper.

Book: Joan and Carl Stromquist's "Taos Cookbook; Recipes from Restaurants
in Taos, New Mexico."

Recipe by: Casa Cordova, Taos, New Mexico

Converted by MM_Buster v2.0l.