Alex's Recipes


Polenta Nests With Gorgonzola & Pine Nuts


GIA Cooking Class, Spring 1988
makes 6 - 3" rounds

Serves 6

Lesson I - Instructor - John LoCoco



6 cups water
1-1/2 cups Polenta
5 tbsp unsalted butter
3 oz freshly grated Parmesan Cheese
salt and freshly grated ground pepper


Polenta Rounds -

Bring water to a boil, stir in Polenta, then stirs constantly until it begins to thicken. Place over larger pan of simmering water. Cover and Cook until smooth, 1-1/2 to 1-3/4 hours, stirring occasionally. Remove from over water. Stir in butter and cheese. Season with salt & pepper. Immediately pour into a 9"x12" metal baking pan. Using a moistened metal spatula, spread to 1-1/4 inch thickness. Refrigerate for 1 hour. (Can be prepared a day ahead). Cut out 6 rounds using 6" cutter.

Preheat oven to 400 degrees. Using melon baller, scoop out center of each round. Do not cut through bottom. Arrange round on a baking sheet. Cream 6 ounces of Gorgonzola cheese and 6 tbsp. unsalted butter. Season with salt and pepper. Spoon into each round. Sprinkle with pine nuts and grated Parmesan cheese. Bake until heated through and golden brown. Serves 6.






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