Polenta with Gorgonzola & Hazelnuts
It's back to Portland and serious "departure mode" for Dave and
I. We will be heading south very soon and each have a task list a mile long to
complete before we leave... so a few days to recover after My Birthday Month
and our quick trip down to Los Angeles are
not on the calendar.
Our household is set to warp speed, never mind that we are now aged.
Before I get too buried in chores, checklists and organizational charts, here is the
recipe from the October RV Goddess Newsletter. The November issue will be
emailed soon, so if you have not yet (really?) subscribed,
click here to sign up. It is free, issued
pretty-much monthly, and there is a simple unsubscribe link at the bottom of
each issue. In other words: not a life-time commitment.
This recipe is delicious and hearty for autumn.
Substitute walnuts if you choose, and use veggie stock to make it vegetarian.
Fried sage leaves are very flavorful garnish and have a great crunch.
2 Tablespoons olive or hazelnut oil
4 large, pretty, sage leaves
1 quart low-sodium chicken or vegetable broth
1 cup polenta (coarse corn meal)
1/2 cup grated Parmesan cheese
1/3 cup crumbled Gorgonzola cheese, divided
Salt and black pepper, to taste
1/4 cup hazelnuts, toasted and coarsely chopped
Heat a medium/large pot and pour the oil over the bottom to coat. Using a
medium heat, fry the sage leaves for about one minute per side and carefully
remove them to a paper towel to drain. Let oil cool considerably before
adding the chicken broth (it will splatter otherwise!). Bring the broth to a
boil, then sprinkle in the polenta, whisking constantly. Continue whisking
until the mixture returns to a boil, reduce the heat to a slow bubble and
continue whisking until the polenta is tender and begins to pull-away from
the sides of the pot, about ten minutes. Switch to a wooden spoon, and
stir-in the Parmesan cheese and most of the gorgonzola (reserving a bit for
garnish) until the cheese is well incorporated. Salt and pepper to taste -
but be careful - both cheeses are quite salty. Divide the polenta between
four serving bowls and garnish with crumbled gorgonzola, a little chopped
hazelnuts and a sage leaf. Serve immediately. Serves 4.
Until my next update, I remain, your sleepy correspondent.
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