This polenta recipe was given to Sandy from the owner of Domani Star. She serves it with an arugula and apple salad with a homemade apple cider vinegarette.
2 cups water
3/4 cups medium polenta
1/2 stick (4 Tbsp) unsalted butter
Approx. 2 oz. fresh grated parmigianno regianno
1 tsp. finely chopped fresh rosemary
salt to taste
Approx. 1 oz. champagne vinegar
In a heavy pot add the water and stir in the polenta. Bring to a boil, then turn to low heat and stir for 40 minutes.
Add the butter, cheese, rosemary, salt and vinegar. Stir to combine.
Pour out onto a sheet pan and let cool.
Cut in desired shapes, lightly brush with olive oil.
Place in a hot pan with some olive oil and brown.
Put pan in 500 degree oven and cook for approx. 10-12 minutes.
Serve hot with mountain gorgonzola sauce and toasted breadcrumbs.
2 cups heavy cream, with rosemary sprig.
Put in pan, heat and reduce by 1/2.
Add some crumbled mountain gorgonzola and pinch of salt.
Stir to dissolve. Put thru strainer and serve with polenta.
Served with: Blackburn, Paso Robles Cabernet Sauvignon