In 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|
|Calories from Fat: 71 (58%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 122
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