3 cup milk
3 cup water
1 salt to taste
2 1/2 cup fine yellow corn meal
1/2 cup parmigiano-reggiano
1 salad:
1 sweet firm apple
1 fennel heart
1/2 cup arugula
1/4 cup toasted walnuts
3/4 cup crumbled gorgonzola cheese
2 tsp lemon juice
2 tbsp extra virgin olive oil
1 salt to taste
1 black pepper to taste
2 tbsp italian parsley leaves
A Recipe for
Grilled Polenta With Apples Fennel & Gorg
Eat little, sleep sound. |
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This is a recipe for Grilled Polenta With Apples Fennel & Gorg from the recipe cookbook of Recipes-to-go (Fruit)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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Preparation of the Polenta: Bring milk and water to a boil, add salt
and slowly add corn meal. Stir over medium heat with a wooden spoon
and cook for approximately thirty minutes. Add grated cheese and
place on a well-oiled sheet pan. Cool and refrigerate. Once chilled,
cut into large squares and reserve. Preparation of the Salad: Clean
the apple, fennel, and arugula. Slice apples and fennel lengthwise on
a Japanese slicer as thin as possible. Combine apple, fennel, leaves
of picked arugula, toasted walnuts, and Gorgonzola and dress with
mixture of lemon juice, olive oil, salt, and pepper. Garnish with
leaves of parsley. Serve chilled salad over grilled polenta and
finish with cracked black pepper. Serve immediately. Yield: 4 servings
Recipe By : Chef du Jour
Polenta:
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:32:14 Pst
Serves: 4
Grilled Polenta With Apples Fennel & Gorg Recipe brought to you by Recipes To-Go