A light or medium-weight red with a spicy edge. Chianti's flavors of leather and spice seem like an easy choice.
Yield: serves 6
- 1 <sup>1</sup>⁄<sub>2</sub> cups polenta
- 1 tbsp. butter
- <sup>1</sup>⁄<sub>2</sub> cup grated asiago cheese
- <sup>1</sup>⁄<sub>2</sub> cup crumbled gorgonzola
- In a large pot, whisk polenta into 4 cups cold salted water. Bring to a boil over medium heat, stirring constantly. Cook until polenta is the consistency of porridge. Lower heat and continue simmering for 5 minutes more; continue stirring constantly.
- Add. butter and grated asiago cheese. Mix well, until the butter melts, then pour the polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly. Sprinkle gorgonzola over the top of the polenta.
- Bake in a 350° oven for 25 minutes or until the cheese is bubbling and brown. Remove from oven and slice into wedges. This dish can be served hot or at room temperature.
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