POLENTA AND GORGONZOLA

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Polenta and Gorgonzola image

Serve this creamy polenta with our Wild Mushroom Ragout.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

1 clove garlic, minced
1 tablespoon olive oil
4 cups chicken stock
1 1/4 cups cornmeal
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmesan
Salt and freshly ground pepper
1/2 pound Gorgonzola
6 sprigs fresh rosemary, for garnish
Wild Mushroom Ragout

Steps:

  • In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
  • Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
  • Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
  • Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.

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