Santa Fe Arts and Culture Magazine: View Article

Crispy Polenta with Gorgonzola Sauce

By: Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra,

4 to 8 servings

3 1/2 cups salted water

1 cup polenta (not instant)

2 ounces unsalted butter

1/3 cup Parmesan, grated

1/8 cup chopped rosemary

Red wine vinegar, to taste

Salt and black pepper, to taste

Cayenne pepper, to taste

Olive oil

2 cups heavy cream

1 sprig rosemary

3 to 4 ounces Gorgonzola

Lemon juice

Parsley, chives and bread crumbs

POLENTA:

Bring salted water to a boil. Slowly whisk in polenta. Cook gently 20 minutes. Add butter, Parmesan and rosemary. Finish by adding red wine vinegar, salt and cayenne pepper to taste. Pour polenta into 8 x 8- inch baking pan to 1 to 1 1/2 inches thick. Cool, slice into desired shape. Cover bottom of heated sauté pan with oil and fry polenta until crispy. Remove and pat d ry.

GORGONZOLA SAUCE:

Reduce heavy cream by 1/ 2 with 1 sprig rosemary. Whisk in Gorgonzola, season with salt, black pepper and lemon juice to taste. Pour Gorgonzola sauce onto plate and place polenta on top. Garnish with parsley, chives and bread crumbs. The polenta and sauce can be made ahead. The polenta can be fried to order and sauce can be reheated.

Andiamo! A Neighborhood Trattoria - Joan Gilcrest Gilbert, owner; Esteban Parra, chef