
Polenta Squares with gorgonzola cream, braised greens, and cannellini beans

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To me, a truly comforting food is a café au lait bowl of warm polenta lavishly covered with Gorgonzola cheese and toasted bread crumbs. This recipe has the same elements but is less of a curl-up-on-the-couch sort of dish and more something to set the table for and share with company. The polenta and cheese alone, in smaller portions, make a fine appetizer. But the addition of the braised greens and cannellini beans turns a simple dish into a meal. The richness of the cheese calls for a salad at the end and a clean-flavored dessert, such as a citrus sorbet. But if you love big red wines, the polenta with its cheese presents you with an opportunity to enjoy a full-bodied, rich red Amarone from northern Italy.
ingredients
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serves: 4
Polenta (Cooked in the Double Boiler, cooled until firm)
Braised Mixed Greens and Garlicky Beans
5 ounces Gorgonzola dolce or Point Reyes blue
1 cup half-and-half or whole milk
2 teaspoons rosemary leaves (minced with 1 garlic clove)
sea salt and freshly ground pepper
olive oil
semolina or flour for dusting
Servings Per Recipe: 4
Amount per Serving
Calories: 204
- Total Fat: 17.2 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 49 mg
- Sodium: 519.3 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0 g
- Sugars: 0.3 g
- Protein: 9.4 g
preparation

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