*  Exported from  MasterCook  *
 
            GRILLED POLENTA WITH APPLES, FENNEL, AND GORGONZOLA
 
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Polenta:
    3      cups          milk
    3      cups          water
                         Salt to taste
    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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