Coarse-ground cornmeal is best for this recipe.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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