Try this Roast Quail with Juniper Berries I (Polenta) recipe, or contribute your own.
Suggest a better descriptionIn a heavy-bottomed saucepan, bring the milk and butter to a boil. Add the cornmeal in a thin stream, whisking constantly. When mixture becomes very thick, continue to boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes.) Stir in the sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating until smooth. Remove from heat; add salt and pepper to taste. Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula. Cool at least 15 minutes. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden. Serve immediately. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 71 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 21.4mg | 7 % | |
Sodium 407.9mg | 14 % | |
Potassium 124.9mg | 3 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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