Thursday, September 24, 2009
¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola
Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.
In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.
Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.
Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.
Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.
Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.
For Sachiko's book, to be in the mail shortly.