Crispy Baked Polenta With Gorgonzola and Rosemary Sauce (vegetarian)

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.
Adjust seasoning.
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.

Gorgonzola sauce

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

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