Primi - Fried Polenta with Gorgonzola

By SallySmo

Ingredients

• 1 cup milk
• Salt to taste
• 1/2 cup fine cornmeal (polenta)
• 6 ounces creamy Italian Gorgonzola
• A small amount of flour
• 1 egg, well beaten
• A small amount of fine, plain, dry breadcrumbs
• 6 tablespoons of butter or olive oil

Preparation

Step 1

Bring the milk to a boil and add salt to taste. Sprinkle in the cornmeal and cook for 30 minutes, (You may wish to use "instant" polenta in which case follow package instructions), stirring constantly, until thick. Once this has happened, continue to stir frequently to prevent it from sticking. When the polenta is thick and smooth, turn it out on to a wetted flat surface -- a pastry board will do-- and spread it out to a thickness of 1/4 inch. Let it cool.

Cut the polenta into small squares of equal size. Spread cheese on top of half of the squares. Take rest of squares "sandwich" over cheese.

Dip each "sandwich" in flour, then in lightly salted beaten egg and finally in breadcrumbs. Melt the butter (or use olive oil) and fry the sandwiches, turning them once to brown on both sides. Serve hot.