Magazine article Sunset

Italian Diamonds: Polenta and Gorgonzola

Magazine article Sunset

Italian Diamonds: Polenta and Gorgonzola

Article excerpt

Two classics from Italy--polenta and gorgonzola cheese--work together in these easy-to-make appetizers. You cook coarse-ground polenta (or regular cornmeal) until thick, then spread it evenly in a pan. Stud the polenta with cheese and cut it in the pan to make bite-size diamonds. Just broil to heat, pick up to eat.

Polenta Diamonds

2 tablespoons butter or margarine

1 medium-size onion, finely chopped

5-1/2 cups regular-strength chicken broth

1-3/4 cups polenta (Italian-style cornmeal) or yellow cornmeal

1/2 to 3/4 pound gorgonzola cheese

Melt butter in a 4- to 5-quart pan on medium-high heat. Add onion and cook uncovered, stirring, often, until just beginning to brown, about 7 minutes. Add 4 cups broth, cover, and bring to a boil on high heat.

Mix polenta with remaining 1-1/2 cups broth. Using a long-handled spoon, stir polenta mixture into the boiling broth. Cook, stirring, until thick; mixture spatters and is hot, so be careful. …

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