Gorgonzola Polenta

By • November 30, 2009 • 1 Comments

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Author Notes: Great when served with Duck toped with a black currant saucejoannE.

Serves 8

  • 24 ounces Milk
  • 16 ounces Chicken Stock
  • 8 ounces Polenta
  • 2 ounces Butter
  • 1 teaspoon Salt
  • 8 ounces Gorgonzola
  1. Bring Milk, Stock, Butter and Salt to a boil in a large Saucepan
  2. Whisk in polenta and continue to stirring until the polenta begins to thicken
  3. Cover and reduce heat
  4. Simmer for 30 minutes, stirring occasionally
  5. Add Gorgonzola and stir until completely incorporated
  6. Season with Salt & White Pepper
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Tags: savory

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Zester_003

almost 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Toping a duck sounds interesting in itself.