Gorgonzola-Basil Phyllo Kisses & Polenta with Gorgonzola Cream
Posted on May 17, 2001
Tiny, hand-held nibbles for cocktails or buffets, wonderful with a glass of sparkling Prosecco.
Est. preparation time: 15 mins
Est. cooking time: 15 mins
6 sheets phyllo dough
4 tablespoons unsalted butter, melted
1/2 pound Gorgonzola Piccante, cut into 24 pieces
24 basil leaves
Cut each sheet of phyllo into quarters. Brush each piece with the butter, fold in half, brush with the butter again, and fold in half again; spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with your fingers.
Continue until you finish all the phyllo dough and Gorgonzola. Place on a baking sheet, brush the tops with butter, and freeze until you are ready to bake (up to 2 months in sealed containers); or bake in a preheated 425° oven for 15 minutes, or until golden and crisp. Garnish each kiss with a basil leaf and serve hot.
POLENTA WITH GORGONZOLA CREAM
A warming first course for winter. Serve with a glass of Franciacorta Rosso.
Est. preparation time: 20 mins
Est. cooking time: 1 hr, 10 mins
For the Gorgonzola cream:
2 pounds Gorgonzola Dolce, crusts removed, crumbled
1 cup heavy cream
1 stick unsalted butter
2 cups freshly grated Parmigiano Reggiano
Freshly ground black pepper
For the polenta:
1/2 teaspoon salt
2 and 1/2 cups cornmeal (not instant)
Make the Gorgonzola cream: Combine the Gorgonzola, cream, butter, and 1/2 cup of the Parmigiano in a saucepan. Cook over medium heat until melted, stirring often. Season with the pepper.
Meanwhile, make the polenta: Bring 7 and 1/2 cups of water to a boil in a heavy 3-quart pot. Sprinkle in the salt and then add polenta in a thin, steady stream, whisking all the while. Bring to a gentle boil (watch the bubbling from the pot) and cook, stirring every 5 minutes at most, until done, about 45 minutes over low heat.
While the polenta is still warm, layer it with the Gorgonzola cream in a buttered baking dish; you should have 3 layers in all. Sprinkle each layer with some of the remaining Parmigiano. Bake for 25 minutes, or until bubbling, and serve hot.