Gorgonzola sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Milk
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

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