Gorgonzola-Polenta mit Spinat und Steinpilzen
Von Claudia am Jan 27, 2007 | In Aus fremden Küchen, Vegetarisches, In English, Käse, Herbst | 6 Feedbacks »
This week Ed from Tomato is hosting Kalyn's Weekend Herb Blogging. My contribution is polenta with gorgonzola, spinach, cepes and chives.
This creamy polenta is the right meal for winter days - a sort of comfort food. With fresh cepes it would be even better but at this time of the year I had to take frozen cepes. Mixed mushrooms can be used a well.
Chives - they have to be fresh! - add great flavor to the dish. More than roasted shallots would do.
The recipe is said to yield for 4 to 6 persons. As I main dish I would recommend it for 4.
Here's the recipe:
========== REZKONV-Rezept - RezkonvSuite v1.2
Titel: Polenta with Gorgonzola, spinach and cepes
Kategorien: Polenta, Cheese
Menge: 4-6 Portionen
=========================== MUSHROOMS ===========================
25 Gramm Butter
150 Gramm Cepes
90 ml Madeira-Wine
300 ml Beef stock(missing in the description of the
-- recipe)
Salt, pepper
============================ SPINACH ============================
100 Gramm Spinach
1 Essl. Olive oil
Nutmeg
1 Essl. Chives
Salt, pepper
============================ POLENTA ============================
2 Ltr. Water
2 Teel. Salt
100 Gramm Butter
350 Gramm Polenta (coarse yellow cornmeal)
150 Gramm Gorgonzola
Source: Passion for cheese.
============================ QUELLE ============================
-- Erfasst *RK* 27.01.2007 von
-- http://www.foolforfood.de
Bring water with salt and butter to boil in a heavy large saucepan
over medium heat. Gradually whisk polenta into mixture in slow
steady stream. Reduce heat to medium-low. Cook polenta until creamy
and tender, stirring frequently, about 20-30 minutes. Season to
taste with salt and pepper.
Cut cepes in half. Melt butter in a pan and roast the cepes. When
they are soft take them aside. Add Madeira and stock to the butter
and reduce to a fine sauce. Add the cepes again. Season to taste
with salt and pepper.
Heat olive oil and let spinach collase in the oil. Season with
nutmeg, salt and pepper.
Transfer polenta to a bowl, add spinach, then the cepes. Sprinkle
with chives.
=====
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5 Kommentare, 1 Pingback
Ich greife meistens auf sog. Schnellkoch- bzw. Instant-Polenta zur?ck, z. B. diese hier von Davert aus dem Reformhaus.
Polenta
ist wenigstens nicht so anstrengend wie Risotto, das man dann am Ende auch noch kräftig aufrühren muss.
So oft mache ich das aber nicht, denn, wie von Claudia erwähnt, schmeckt es eignentlich nach nichts.Und der Rest meiner family zieht sowieso Grießbrei vor. Den habe ich aber noch nie deftig gemacht, nur süß.
K?nnte mir schmecken.
Man kann auch Rauten aus dem "Brei" machen und in einer Pfanne ausbacken. Mit Salbeibutter schmeckt das dann unschlagbar gut.
[...] nial Lecker) Eine Tarte aus Ziegenkäse, Tomaten und Eiersahne Gorgonzola-Polenta mit Spinat und Steinpilzen (Fool for Food) Maisgries mit Gorgonzola, als B [...]
This looks very comforting and rich. Perhaps I'll have to open another bottle of red to wash it down! Thanks for joing Weekend Herb Blogging at Tomato.
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