Recipe - Polenta Verde

1 pack Polenta
570 ml Vegetable stock; (1 pint)
Butter
85 g Gorgonzola cheese; (3oz)
55 g Parmesan cheese; (2oz)
1 md Onion; minced
One half Savoy cabbage; shredded
2 Leeks; shredded
2 Cloves garlic; minced
One half teaspoon Thyme
2 teaspoon Mascarpone cream
2 lg Bunc flat leaf parsley;
roughly chopped

Slowly pour one packet of 5 minute polenta into a pan of simmering stock,
stirring constantly with a wooden spoon. The polenta will thicken fairly
rapidly. Turn down the heat and add 55g?85g (2?3oz) of butter, 85g (3oz)
Gorgonzola and Parmesan.

In another heated pan, slowly sweat off the onion, cabbage, leeks, garlic
and thyme in some butter. Fold the vegetables into the polenta mix. Stir
well. Add a couple of handfuls of fresh spinach to give the polenta mix a
fresh green colour. The moisture from the spinach leaveds will soften the
polenta, and the heat will cook the spinach through.

Add about 110g (4oz) of butter and mix well, add 2 tsp of mascarpone cheese
and mix well. Add in 85g(3oz)of flaked Gorgonzola and season the polenta
well. Serve immediately with chopped tomatoes and creme fraiche or
mascarpone cheese. Garnish with ripped basil leaves.

(Alternatively, to make a green polenta cake, butter an ovenproof dish so
the polenta won't stick. Spoon in the polenta mix and spread it flat in the
dish. Leave to set, then cut into wedges to grill)

Converted by MC_Buster.

Per serving: 1366 Calories (kcal); 54g Total Fat; (34% calories from fat);
66g Protein; 161g Carbohydrate; 125mg Cholesterol; 6175mg Sodium Food
Exchanges: 7 One half Grain(Starch); 5 One half Lean Meat; 7 One half Vegetable; 0 Fruit;
7 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.