Recipe: Polenta Cantandina with Gorgonzola

POLENTA CANTANDINA WITH GORGONZOLA

1 cup milk
7 cups water
1 teaspoon salt
1 2/3 cup cornmeal
3 tablespoons butter
1 tablespoon olive oil (use a good one)
1 cup freshly grated parmesan cheese
8 ounces gorgonzola cheese, sliced into 8 pieces
freshly ground black pepper (to taste)

In a large saucepan place the milk and water, and bring them to a boil on medium heat.

Add the salt. While whisking constantly, slowly add the cornmeal. Continue whisking until it is well incorporated and comes to a boil. Cover the polenta with a lid and let it sit on the heat for 2 minutes, or until it thickens.

Remove the lid. Using a wooden spatula, stir the polenta in a clockwise motion every 2 minutes for 40 to 45 minutes, or until it is firm (a crust will form on the edge of the pan). Lower the heat after 6 minutes. You may decrease the frequency of stirring as time goes on.)

Prior to removing the polenta from the heat add the butter, olive oil, and Parmesan cheese. Stir them in.

TO SERVE:
Dip a ladle into cold water and scoop a serving of the polenta onto individual plates. Place a piece of the Gorgonzola cheese on top of each serving. Grind on the black pepper.

Servings: 8
Served at Casa Cordova
Source: Taos Cookbook; Recipes from Restaurants in Taos, New Mexico by Joan and Carl Stromquist