Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Milk |
3 tablespoons | Butter, unsalted |
¾ cup | Cornmeal |
3 tablespoons | Cream, sour |
2½ tablespoon | Cheese, Gruyere, grated |
2½ tablespoon | Cheese, Parmesan, grated |
⅓ cup | Cheese, Gorgonzola, crumbled PLUS 6 thin 1-inch square slices |
⅓ cup | Raisins, golden |
\N \N | Nutmeg, fresh, ground |
\N \N | Salt (to taste) |
\N \N | Pepper (to taste) |
\N \N | 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 6½-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