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
Nutrition Facts
Polenta Squares with gorgonzola cream, braised greens, and cannellini beans
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
1. Make the polenta, then turn it into an 8- by 10-inch baking dish. Let it cool until firm or plan to use it in its soft form. Cook the greens and beans.
2. Crumble the cheese into a saucepan and add the half-and-half and the rosemary-garlic mixture. Simmer, stirring, until the cheese has melted. Taste and season with salt and pepper.
3. Film a large skillet with olive oil. Cut the polenta into triangles, dip them in the semolina, then brown on both sides over medium heat. Pile the greens and beans on the plate, add 3 to 4 pieces of polenta, surround with the sauce, and serve.
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