Asiago Polenta with Gorgonzola Cream and Grilled Vegetables

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Asiago Polenta with Gorgonzola Cream and Grilled Vegetables
  • Servings

    6
  • Cheese Type

    Gorgonzola

Ingredients

For the polenta:
7 1/2 cups water
1 teaspoon salt
1/2 teaspoon fresh garlic, finely chopped
2 2/3 cups white or stone-ground cornmeal
3/4 cup (3 ounces) Wisconsin asiago cheese, shredded
2/3 cup (about 3 ounces) Wisconsin parmesan cheese, freshly grated

For the grilled vegetables:
3 medium zucchini, each cut lengthwise into 6 (1/4-inch) strips
1 red onion, cut into 6 wedges
1 red or green bell pepper, cut into 1/2-inch strips
12 small button mushrooms
12 small oyster mushrooms
9 cherry tomatoes, cut in half
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground pepper
1 tablespoon rice wine vinegar

For the sauce:
1 1/2 teaspoons olive oil
1 teaspoon fresh garlic, finely chopped
2 teaspoons shallots, chopped
2 cups whipping cream
1/2 cup (3 ounces) Treasure Cave® Crumbled Gorgonzola Cheese from Wisconsin
1½ teaspoons fresh basil, chopped
1/2 teaspoon fresh chives, chopped
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon mustard

For the assembly:
1–2 tablespoons olive oil
2 tablespoons Wisconsin parmesan cheese, freshly grated
 

  • Servings

    6
  • Cheese Type

    Gorgonzola

Directions

To make the polenta: Boil the water in a 2-quart, heavy saucepan. Add the salt, garlic and cornmeal. Cook over medium heat, stirring constantly, until the mixture pulls away from the side of the pan, about 8–10 minutes. Remove from the heat and stir in the cheeses. Pour the mixture into a 13x9-inch pan lined with plastic wrap and refrigerate 2–3 hours. Then, slice the polenta into 18 (4x1-inch) diamond-shaped strips.
To make the grilled vegetables: Preheat the broiler. Combine the vegetables in a large bowl. Add the olive oil, salt and pepper and toss to coat. Place the vegetables on a broiler pan and broil, 4–5 inches from the heat, until crisp-tender and lightly browned, about 10 minutes. Drizzle the vinegar over the vegetables, toss to coat and set aside.
To make the sauce: Heat 1 1/2 teaspoons of the olive oil in a 1-quart saucepan. Add the garlic and shallots. Cook over medium heat, stirring constantly, until the shallots are tender, 3–5 minutes. Add the whipping cream. Continue cooking, stirring occasionally, until the cream just comes to a boil, about 4–6 minutes. Add the Treasure Cave® Crumbled Gorgonzola Cheese and continue cooking, stirring constantly, for 5 minutes. Remove from the heat, add all of the remaining sauce ingredients and stir until well combined. Then, set aside.
To serve: Heat 1–2 tablespoons of olive oil in a 10-inch skillet. Brown the polenta strips over medium heat, turning occasionally, until golden brown, 3–5 minutes. Arrange 3 polenta strips on each plate to form a Y-shaped design. Then, fold 3 strips of zucchini and place them in sections between the polenta. Place the remaining grilled vegetables in the center of each plate. Spoon the warm sauce over the polenta and sprinkle with the parmesan cheese.
Recipe courtesy of Wisconsin Milk Marketing Board
 
 
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