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Grilled Polenta With Apples, Fennel, And Gorg

Make Grilled Polenta With Apples, Fennel, And Gorg at home with Milk, Water Salt, Fine Yellow Corn Meal, Parmigiano Reggiano Salad, and Sweet Firm Apple. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 3 cup
• 2 1/2 cup
• 1/2 cup
• 1
• 1
• 1/2 cup
• 1/4 cup
• 3/4 cup
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Boil, add salt and slowly add corn meal.

2. 2

   Stir over medium heat with a wooden spoon and cook for approximately thirty minutes.

3. 3

   Add grated cheese and place on a well-oiled sheet pan.

4. 4

   Cool and refrigerate.

5. 5

   Once chilled, cut into large squares and reserve.

6. 6

   Preparation of the Salad: Clean the apple, fennel, and arugula.

7. 7

   Slice apples and fennel lengthwise on a Japanese slicer as thin as possible.

8. 8

   Combine apple, fennel, leaves of picked arugula, toasted walnuts, and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and pepper.

9. 9

   Garnish with leaves of parsley.

10. 10

    Serve chilled salad over grilled polenta and finish with cracked black pepper.

11. 11

    Serve immediately.

12. 12

    Oct 1996 14:32:14 Pst