Polenta
Polenta
with Gorgonzola and Walnuts
served at our winemaker
dinner.
Ingredients:
| 3 cups chicken broth |
3 tablespoons
butter |
| 3/4 cup instant polenta |
1/3 cup walnuts, toasted
and finely chopped |
| 3/4 cup Gorgonzola
cheese, crumbled |
salt and pepper |
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- Bring the chicken broth to a boil in a
heavy, medium-sized saucepan.
- Gradually whisk in the polenta.
- Reduce the heat to medium and cook,
whisking the whole time, for 5 minutes.
- Remove from the heat and stir in the
Gorgonzola, walnuts, and butter.
- Season to taste with salt and pepper.
Serve as a side dish with grilled quail or chops. (winemaker
dinner menu)
Serves 4
To toast walnuts: Place walnuts on
a cookie sheet and toast in a 350º oven for about 7 minutes, stirring once.
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- For more information contact:
- Mosby Winery
- PO Box 1849
- Buellton, CA 93427
- Tel: 1-800-70-MOSBY
- Fax: 805-686-4288
- E-Mail: mosbywines@yahoo.com
- ©1998, 1999, 2000, 2001,
2002, 2003, 2004 Mosby Winery
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