GRILLED POLENTA WITH APPLES, FENNEL, AND GORGONZOLA


Polenta:
3 cups milk
3 cups water
Salt to taste
2 1/2 cups fine yellow corn meal
1/2 cup Parmigiano-Reggiano


Salad:
1 sweet firm apple
1 fennel heart
1/2 cup arugula
1/4 cup toasted walnuts
3/4 cup crumbled Gorgonzola cheese
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
2 tablespoons Italian parsley leaves

Preparation of the Polenta:
Bring milk and water to a boil, add salt and slowly add corn meal. Stir
over medium heat with a wooden spoon and cook for approximately
thirty minutes. Add grated cheese and place on a well-oiled sheet pan.
Cool and refrigerate. Once chilled, cut into large squares and reserve.
Preparation of the Salad:
Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise
on a Japanese slicer as thin as possible. Combine apple, fennel, leaves
of
picked arugula, toasted walnuts, and Gorgonzola and dress with
mixture of lemon juice, olive oil, salt, and pepper. Garnish with leaves
of parsley.
Serve chilled salad over grilled polenta and finish with cracked black
pepper. Serve immediately. Yield: 4