** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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