Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Coarse-ground cornmeal is best for this recipe.

Martha Stewart Living, September/October 1991

Gallery

Recipe Summary test

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, sauté garlic in oil for 1 minute. Add stock; bring to a boil.

    Advertisement
  • 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 (see page 78). Garnish with rosemary and serve.

Advertisement

Reviews