*  Exported from  MasterCook  *

              GRILLED POLENTA WITH APPLES, FENNEL, AND GORG

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
                        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
  Oct 1996 14:32:14 Pst
 


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