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See below ingredients and instructions of the recipe
3 c Milk -- crumbled PLUS 6 thin
3 tb Butter, unsalted -- 1-inch square slices
3/4 c Cornmeal 1/3 c Raisins, golden
3 tb Cream, sour Nutmeg, fresh, ground
2 1/2 tb Cheese, Gruyere, grated Salt (to taste)
2 1/2 tb Cheese, Parmesan, grated Pepper (to taste)
1/3 c Cheese, Gorgonzola, Breadcrumbs, fine
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.)
Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.
Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula. Cool at least 15 minutes.
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.
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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