Grilled Polenta With Apples, Fennel, And Gorgonzola

GRILLED POLENTA WITH APPLES, FENNEL, AND GORGONZOLA

Recipe By : Chef du Jour

0 Preparation Time :

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

Polenta:

3 cups milk

3 cups water

2 1/2 cups fine yellow corn meal

1/2 cup Parmigiano-Reggiano

Salad:

1 sweet firm apple

1 fennel heart

1/2 cup arugula

1/4 cup toasted walnuts

3/4 cup crumbled Gorgonzola cheese

2 teaspoons lemon juice

2 tablespoons extra virgin olive oil

Salt to taste

Black pepper to taste

2 tablespoons 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

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