Recipes, re-invented from cooking shows
Polenta Gratinata with Brûléed Gorgonzola Dolce
Prep. Time:
Baking Time:
Total Time:
30 minutes plus 2 hours chilling
45 minutes
3 hours 15 minutes
Serves:
6 servings
Bailey's redemption dish from Top Chef earned judges' praise "homey ... felt like a cheese pie, very nice composed interesting and quite creative cheese course". Technical keys include firm polenta through minimum 2-hour chilling, creating structure supporting toppings and holding shape when...
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Ingredients
FOR THE CREAMY POLENTA BASE:
4 cups whole milk
2 cups chicken or vegetable stock
1 1/2 cups medium-grind polenta
1/2 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
FOR THE GRATINATA LAYERS:
2 tablespoons olive oil
2 tablespoons butter
3 cups mixed mushrooms (cremini, shiitake), sliced
2 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
Salt and pepper to taste
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
FOR THE BRÛLÉED GORGONZOLA DOLCE TOPPING:
8 oz gorgonzola dolce (sweet, creamy gorgonzola), crumbled
3 tablespoons heavy cream
2 tablespoons light brown sugar (for brûlée)
1 tablespoon granulated sugar (for additional brûlée layer)
FOR FINISHING:
2 tablespoons butter, melted
1/4 cup panko breadcrumbs
Fresh thyme sprigs for garnish
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Instructions
MAKE THE POLENTA BASE:
1. In large heavy-bottomed pot, combine milk and stock. Bring to gentle boil over medium-high heat.
2. Reduce heat to medium-low. Gradually whisk in polenta in steady stream, whisking constantly to prevent lumps.
3. Switch to wooden spoon. Cook 30-35 minutes, stirring frequently, until thick and pulling away from sides.
4. Remove from heat. Stir in Parmesan, butter, salt, pepper, and nutmeg until fully incorporated.
5. Pour into greased 9x13-inch baking dish, spreading evenly. Smooth top.
6. Cover and refrigerate minimum 2 hours or overnight until very firm.
PREPARE THE MUSHROOM LAYER:
7. Heat olive oil and butter in large skillet over medium-high heat.
8. Add mushrooms and let sit undisturbed 3-4 minutes. Stir and cook 5-6 minutes more until golden.
9. Add garlic and thyme, cook 1 minute until fragrant.
10. Add wine and cook 2-3 minutes until nearly evaporated, scraping up browned bits.
11. Add 1 cup heavy cream, simmer 3-4 minutes until thickened. Season with salt and pepper.
12. Remove from heat, stir in 1/2 cup Parmesan. Set aside.
ASSEMBLE THE GRATINATA:
13. Preheat oven to 375°F (190°C).
14. Spread mushroom mixture evenly over chilled polenta.
15. In small bowl, mix gorgonzola dolce with 3 tablespoons heavy cream until spreadable.
16. Drop spoonfuls over mushrooms and spread gently to mostly cover.
17. Toss panko with melted butter and scatter over top.
BAKE:
18. Bake 25-30 minutes until bubbling and golden. Cool 5 minutes.
BRÛLÉE THE GORGONZOLA:
19. Sprinkle brown sugar evenly over top, then dust with granulated sugar.
20. Using kitchen torch held 3-4 inches away, move continuously in circles until sugar caramelizes to golden-brown (or broil 4-5 inches from element for 2-3 minutes, watching constantly).
21. Let rest 5 minutes for crust to harden.
SERVE:
22. Garnish with fresh thyme. Cut into squares and serve warm immediately.
STORAGE:
Best served fresh. Refrigerate leftovers up to 2 days (sugar crust will soften).
Reheat at 350°F (175°C) for 15 minutes; re-brûlée sugar if desired.
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