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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fried Polenta with Gorgonzola Cheese
Fried Polenta with Gorgonzola Cheese
(Crostini di Polenta Fritta con Gorgonzola)
For the Polenta:
9 cups water
1 tablespoon salt
3 cups coarse-grain cornmeal

For the Gorgonzola Cheese:
6 ounces Gorgonzola cheese, at room temperature
3 tablespoons butter, at room temperature
1 tablespoon whipping cream
Extra virgin olive oil for frying
Prepare the Polenta:
Bring water to a boil in a large heavy pot.

Add salt and reduce heat until water is simmering.

Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long-handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously.

Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from sides of pot.

Pour polenta onto a large wooden board or a large platter.

Wet your hands and smooth out polenta evenly about 2 inches thick.

Let cool 5 to 10 minutes or until polenta solidifies.

Prepare the Gorgonzola Cheese:
In a small bowl, mix Gorgonzola cheese, butter and cream until blended.

Set aside.

Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour olive oil about 1 inch deep in a large skillet.

Heat olive oil until a 1-inch cube of bread turns golden almost immediately.

Fry polenta slices over medium heat until golden, about 1 minute on each side.

Drain on paper towels.

Spread cheese mixture over hot polenta slices.

Place on a warm platter.

Serve immediately. Makes 6 to 8 servings.
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