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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 297
% Daily Value**
Total Fat 16g
25%
Saturated Fat 10g
15%
Unsaturated Fat 1g
Cholesterol 47mg
16%
Sodium 195mg
8%
Total Carbohydrate 29g
10%
Dietary Fiber 2g
6%
Sugars 7g
Protein 10g
Vitamin A  11%Vitamin C  1%
Calcium  27%Iron  6%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gorgonzola Polenta

Date Added: July 08, 2009

Ingredients:

3/4 Cup Cornmeal (1/2 oz)
3 Cups Milk up to 1
3 Tablespoons Butter unsalted
3 Tablespoons Cream sour
2 1/2 Tablespoons Cheddar Cheese Parmesan
1/3 Cup Raisin golden
2 1/2 Tablespoons Cheddar Cheese Gruyere
1/3 Cup Cheddar Cheese Gorgonzola
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Directions:

1. In a heavy-bottomed saucepan, bring the milk and butter to a boil.

2. Add the cornmeal in a thin stream, whisking constantly.

3. When mixture becomes very thick, continue to boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes).

4. Stir in the sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating until smooth.

5. Remove from heat; add salt and pepper to taste.

6. Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula.

7. Cool at least 15 minutes. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish.

8. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs.

9. Bake in 450 F oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Cheese, Corn, Fructose Malabsorption allergies.
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