Yield: 1 servings
|570 millilitres||Vegetable stock; (1 pint)|
|85 grams||Gorgonzola cheese; (3oz)|
|55 grams||Parmesan cheese; (2oz)|
|1 medium||Onion; diced|
|½ \N||Savoy cabbage; shredded|
|2 \N||Leeks; shredded|
|2 \N||Cloves garlic; minced|
|2 teaspoons||Mascarpone cream|
|2 larges||Bunc flat leaf parsley; roughly chopped|
Slowly pour one packet of 5 minute polenta into a pan of simmering stock, stirring constantly with a wooden spoon. The polenta will thicken fairly rapidly. Turn down the heat and add 55g?85g (2?3oz) of butter, 85g (3oz) Gorgonzola and Parmesan.
In another heated pan, slowly sweat off the onion, cabbage, leeks, garlic and thyme in some butter. Fold the vegetables into the polenta mix. Stir well. Add a couple of handfuls of fresh spinach to give the polenta mix a fresh green colour. The moisture from the spinach leaveds will soften the polenta, and the heat will cook the spinach through.
Add about 110g (4oz) of butter and mix well, add 2 tsp of mascarpone cheese and mix well. Add in 85g(3oz)of flaked Gorgonzola and season the polenta well. Serve immediately with chopped tomatoes and creme fraiche or mascarpone cheese. Garnish with ripped basil leaves.
(Alternatively, to make a green polenta cake, butter an ovenproof dish so the polenta won't stick. Spoon in the polenta mix and spread it flat in the dish. Leave to set, then cut into wedges to grill) Converted by MC_Buster.
Per serving: 1366 Calories (kcal); 54g Total Fat; (34% calories from fat); 66g Protein; 161g Carbohydrate; 125mg Cholesterol; 6175mg Sodium Food Exchanges: 7½ Grain(Starch); 5 ½ Lean Meat; 7 ½ Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.