Ingredients Jump to Instructions ↓

  1. 3 cups Milk

  2. 3 tablespoons Butter, unsalted

  3. cup Cornmeal

  4. 3 tablespoons Cream, sour

  5. 2 1/2 tablespoon Cheese, Gruyere, grated

  6. 2 1/2 tablespoon Cheese, Parmesan, grated

  7. 6 thin 1-inch square slices

  8. cup Raisins, golden

  9. Nutmeg, fresh, ground

  10. Salt (to taste)

  11. Pepper (to taste)

  12. Breadcrumbs, fine

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed saucepan, bring the milk and butter to a boil. Add the cornmeal in a thin stream, whisking constantly. When mixture becomes very thick, continue to boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes.)

  2. Stir in the sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating until smooth.

  3. Remove from heat; add salt and pepper to taste.

  4. Spoon the cornmeal mixture into 6½-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula. Cool at least 15 minutes.

  5. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden. Serve immediately.

  6. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin


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