*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Milk
    3       c            Water
                         Salt to taste
    2 1/2   c            Fine yellow corn meal
      1/2   c            Parmigiano-Reggiano
    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
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:32:14 Pst
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