Grilled Polenta With Apples, Fennel, And Gorg

GRILLED POLENTA WITH APPLES, FENNEL, AND GORG

4 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

3 c Milk

3 c Water

2 1/2 c Fine yellow corn meal

1/2 c Parmigiano-Reggiano

Salad:

1 Sweet firm apple

1 Fennel heart

1/2 c Arugula

1/4 c Toasted walnuts

3/4 c Crumbled Gorgonzola cheese

2 ts Lemon juice

2 tb Extra virgin olive oil

Salt to taste

Black pepper to taste

2 tb Italian parsley leaves

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

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