Recipe: Seppi Renggli's Gorgonzola Polenta

Seppi Renggli s Gorgonzola Polenta
New York - The Four Seasons

3 cups milk
3 tbsp.unsalted butter
3/4 cup cornmeal(not stone ground)
3 tbsp.sour cream
2 1/2 tbsp.grated Gruyere or Swiss cheese
2 1/2 tbsp. freshly grated Parmesan cheese
1/3 cup crumbled Gorgonzola cheese,plus six 1x1 inch thin slices
1/3 cup (generous) golden raisins
freshly ground nutmeg
salt and freshly ground pepper
fine bread crumbs

In a heavy-bottomed saucepan, bring milk and butter to a boil. Pour in the cornmeal in a thin stream,whisking constantly. When the mixture becomes very thick,change to a wooden spoon. Boil, stirring constantly,until very smooth, 5 minutes.

Stir in the sour cream,grated Gruyere, Parmesan cheese, crumbled Gorgonzola,raisins and a little nutmeg, beating until smooth. Remove from heat and add salt and pepper to taste.

Spoon the cornmeal mixture into 6 1/2 cup ramekins or custard cups, banging the molds gently on a work surface to settle the mixture, and smoothing the tops with a spatula. Cool at least 15 minutes.(Recipe can be prepared in advance through this step). Preheat oven to 450F.

Carefully run a knife around the polenta molds and unmold them onto a generously buttered baking dish.Place a slice of Gorgonzola on top of each one;sprinkle with a fine layer of bread crumbs.Bake 10-12 minutes; then run the baking dish briefly under the boiler, just until lightly golden. Serve immediately.