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Ingredientes
- 3 c. Lowfat milk
- 3 c. Water Salt to taste
- 2 1/2 c. Fine yellow corn meal
- 1/2 c. Parmigiano-Reggiano
- 1 x Sweet hard apple
- 1 x Fennel heart
- 1/2 c. Arugula
- 1/4 c. Toasted walnuts
- 3/4 c. Crumbled Gorgonzola cheese
- 2 tsp Lemon juice
- 2 Tbsp. Extra virgin extra virgin olive oil Salt to taste Black pepper to taste
- 2 Tbsp. Italian parsley leaves
Direcciones
- Preparation of the Polenta: Bring lowfat milk and water to a boil, add in salt and slowly add in corn meal. Stir over medium heat with a wooden spoon and cook for approximately thirty min. Add in grated cheese and place on a well-oiled sheet pan. Cold and chill. Once chilled, cut into large squares and reserve. Preparation of the Salad: Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise on a Japanese slicer as thin as possible. Combine apple, fennel, leaves of picked arugula, toasted walnuts, and Gorgonzola and dress with mix of lemon juice, extra virgin olive oil, salt, and pepper. Garnish with leaves of parsley. Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately.
- Yield: 4servings
