Kieto's Polenta

Kieto's Polenta

You will need:

1 1/2   cups cornmeal

4 1/2   cups of cold water

1 tsp.  salt

4 Tbsp. unsalted butter

3/4 cup grated Parmagiano cheese

1 Tbsp. gorganzola cheese

Procedure:

This is tricky!

To avoid the cornmeal clumping up, pour into a sauce

pan the cold water and turn the gas on medium to high. Add the cornmeal

slowly, stirring constantly and bring to a boil. Add the salt.

Simmer for about 45 minutes stirring from time to time so as not to burn.

Add the butter and 1/2 cup of the Parmagiano cheese. Dip a teaspoon,

blowing on the cornmeal, so as not to burn your tongue, and taste for doneness.

Add the gorganzola and let it melt in. Pour all of this mixture into a buttered

baking dish and spread out about an inch and a half. Let this cool and

place it in the refrigerator for 30 minutes. Cut into 4 inch by 4 inch squares

 and dredge the squares in the rest of the Parmagiano cheese. In a skillet,

place 3 tbs. of olive oil and 1 tbs. of butter and slightly brown each square.

Now, one dish to go with this is spinach. After browning the squares,

add 1 lb. fresh cut and cleaned spinach to the skillet with 1/4 of

chicken stock, 2 cloves of chopped garlic, and 1 tbs. of butter. After

the spinach is cooked down, top the polenta with the spinach.

OOOOH Bambina....talk to me!

Buon appetito!  Chef Kieto

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