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Grilled Polenta With Apples, Fennel, And Gorgonzola

Grilled Polenta With Apples, Fennel, And Gorgonzola is built on Polenta, Milk, Water Salt, Fine Yellow Corn Meal, and Parmigiano Reggiano Salad. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Polenta
• 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
• Preparation Of The Polenta

Method (preview)

1. 1

   Bring milk and water to a 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. Once chilled, cut into large squares and reserve.

5. 5

   Clean the apple, fennel, and arugula.

6. 6

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

7. 7

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

8. 8

   Garnish with leaves of parsley.

9. 9

   Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately. Yield: 4 servings