Ingredients
1 clove garlic, minced
1 tablespoon olive oil
4 cups chicken stock
1 1/4 cups cornmeal
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmesan
Salt and freshly ground pepper
1/2 pound Gorgonzola
6 sprigs fresh rosemary, for garnish
Wild Mushroom Ragout
Preparation
In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.
