Host Jim Manney and Mezzaluna’s chef Eric Watson put together a gorgonzola polenta with all the extras!
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
1/2 tbsp. dry oregano or basil leaves
1/4 cup olive oil
1/2 cup dry white wine
3 cups chicken stock
2 cups heavy cream
3 cups whole milk
2 cups fine ground cornmeal
1/2 lb. gorgonzola cheese, crumbled
1/4 lb. fresh parmesan or asiago, shredded
Heat a medium size sauce pan and lightly sauté shallots, garlic and dry herbs. Deglaze pan with white wine.
Add chicken stock, heavy cream and milk. Bring mixture to a boil and reduce to a simmer.
Slowly incorporate cornmeal with a disk. Cook mixture on low heat for approx. 8-10 minutes.
Remove polenta from the heat and season with desired amount of salt and white pepper. Incorporate gorgonzola and parmesan.