Yield: 1 Servings
|2 tablespoons||All purpose flour|
|½ pounds||Gorgonzola, crumbled|
this is the last installment of the polenta recipes as found in The Frugal Gourmet Cooks Italian. this is a every interesting and informative book!! so if you love true "Italian" cooking i suggest getting this cookbook:> Heat the butter in a 2-quart saucepan. Add the flour and cook to gether to form a roux. Do not Brown! Add the milk and whisk together until smooth.
Bring to a simmer, stirring regularly until thickened. Add the Gorgonzola and stir until all is incorporated but still a bit lumpy.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler <petec@...> on Apr 28, 1997