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 served,
Gorgonzola dolce, being sweeter and creamier than piccante, is perfect for brûléeing without bitterness,
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
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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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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