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