Sunday, January 2, 2011

Polenta with Gorgonzola Sauce


16 oz tube of polenta
Olive oil

4 oz Gorgonzola cheese
.5 oz Parmesan cheese
6 oz half and half (or cream, if you want to clog your arteries)
.5 oz butter

Cut polenta into thin circles...maybe around 7.5 to 8 millimeters. Place into heated pan with olive oil and cook until lightly brown on both sides.

Put .5 oz butter into the bottom of a heated saucepan and melt. Add half and half, crumbled Gorgonzola, and Parmesan. Heat until cheese is melted. Stir frequently to prevent burning. After it is melted, turn heat to low and allow the tasty concoction to reduce for about 5 mins.

Pour Gorgonzola sauce over polenta and consume. Gorgonzola needs no other flavors - it's a pretty strong flavor in and of itself.

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