for Melissa: Andiamo's Polenta - Gorgonzola Recipe

Epicurean Exploits - Food and Recipes
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Melissa McCall-

The March/April issue of Local Flavor had some favorite Santa Fe recipes included. Here’s one for you.


Crispy Polenta with Gorgonzola Sauce


Polenta

3 1/2 cups water
1 cup polenta (non-instant)
1/4 cup unsalted butter
1/4 cup grated Parmesan cheese
1/8 cup chopped rosemary
red wine vinegar, salt, and cayenne pepper to taste


Sauce

2 cups heavy cream
1 sprig rosemary
3 to 4 ounces gorgonzola
salt, black pepper, & lemon juice to taste
parsley, chives, & breadcrumbs for garnish


For the polenta - bring salted water to a boil. Slowly whisk in polenta. Cook gently for about 20 minutes. Add unsalted butter, rosemary, and Parmesan. Add vinegar, salt, and cayenne to taste.

For the sauce - add the rosemary sprig to the cream and reduce by about half over low heat. Whisk in the gorgonzola. Season with salt, black pepper, and lemon juice to taste.

Pour the sauce onto a plate, spoon the polenta on top, and garnish with the parsley, chives, and breadcrumbs.


The recipe is from a newly released book: Santa Fe Flavors: Best Restaurants and Recipes, by Anne Hillerman.

I may try it in the near future; and if you try it let me know how it turned out.

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Dick, I’ve wanted that recipe for five years. Thank you! But… the polenta we had there was crispy. Do they just let it firm up first?

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Dick, I saw this posting before Melissa, and I want to thank you for it! Evidently Melissa shared her story of us eating at Andiamo multiple times when we visited Santa Fe. This dish was a real highlight of our meals there.

Oops, just getting ready to post this and I see that she’s already responded. Thanks from both of us!

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The recipe wasn’t clear; and since I’ve never ordered it; I don’t know. The recipe here is exactly what is in the newsletter. I may get the book and I’ll see if there’s more there.

I do know sometimes the recipes published from a place are not exactly like what is served at the restaurant.

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Melissa,under the broiler crispy?

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I wish I could remember, exactly-- it was sort of bar-shaped, and definitely had a crusty top, but the interior was unique. It had a lightness to it that you don’t usually get with polenta. The gorgonzola was barely noticeable, which was fine by me because I don’t really like blue cheeses.

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I cook my polenta with chicken stock and water and some translucent onions. I pour into a bake dish and cook for 4/6 hours and cut them then either fry lightly in olive oil or bake/broil. Sometimes I put cheese into mix, sometimes on top.