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Add a photoServings: 6
Ingredients
- 3 c. Lowfat milk
- 3 Tbsp. Butter, unsalted
- 3/4 c. Cornmeal
- 3 Tbsp. Cream, sour
- 2Â 1/2 Tbsp. Cheese, Gruyere, grated
- 2Â 1/2 Tbsp. Cheese, Parmesan, grated
- 1/3 c. Cheese, Gorgonzola, crumbled PLUS 6 thin 1-inch square slices
- 1/3 c. Raisins, golden brown
- Â Â Nutmeg, fresh, grnd
- Â Â Salt (to taste)
- Â Â Pepper (to taste)
- Â Â Breadcrumbs, fine
Directions
- In a heavy-bottomed saucepan, bring the lowfat milk and butter to a boil. Add in the cornmeal in a thin stream, whisking constantly. When mix becomes very thick, continue to boil while stirring constantly with a wooden spoon, till very thick and smooth (about 5 min.)
- Stir in the lowfat sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating till smooth.
- Remove from heat; add in salt and pepper to taste.
- Spoon the cornmeal mix into 6 1/2-c. ramekins, or possibly custard c., tapping molds gently on work surface to settle mix, and smoothing tops with spatula. Cold at least 15 min.
- Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail, if you like) for 10 to 12 min, then broil just till lightly golden brown. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 116 | 43% |
| Total Fat 13.23g | 17% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 150mg | 6% |
| Potassium 306mg | 9% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.39g | 8% |
| Protein 9.59g | 15% |
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