Grilled slices of polenta topped with a creamy, melting mixture of Gorgonzola and ricotta cheeses is a delicious dish, ideal for a tempting starter. It is served hot with a garnish of mixed salad leaves.
Substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. * For grilled polenta with sauted leeks and herbs, make the polenta mixture without the herbs. Melt 45 g (1½ oz) butter in a pan, add 2 finely chopped leeks and 2 crushed garlic cloves, and cook over a moderate heat for about 10 minutes or until soft, stirring occasionally. Stir in 3 tbsp dry sherry and simmer briefly, then stir in 2–3 tbsp chopped fresh mixed herbs and season to taste. Grill the polenta slices for 5–10 minutes on each side, then top with the hot leek mixture and serve.
Like wheat and other grains, maize – from which polenta is made – is rich in starchy carbohydrate and low in fat. * Gorgonzola is a semi-hard, blue-veined cheese with a rich, full flavour, whereas ricotta is much milder, and lower in fat. Mixing the two cheeses together helps to keep the total fat content of this dish healthy.
A, calcium * B2, zinc