Contributed by (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

Polenta:

3 C Milk

3 C Water

Salt to taste

2 ½ C fine Yellow corn meal

1/2 C Parmesan Cheese

Salad:

1 Sweet firm apple (Gala apples will work well)

1 Fennel bulb

½ C Salad Mix

¼ C toasted Walnuts

¾ C crumbled Gorgonzola cheese

2 tsp Lemon juice

2 Tbs Extra virgin olive oil

Salt to taste

Black pepper to taste

2 Tbs Italian parsley leaves

Instructions

Preparation of the Polenta:

Bring milk and water to a boil, add salt and slowly add corn meal. Stir over medium heat with a wooden spoon and cook for approximately thirty minutes. Add grated cheese and place on a well-oiled sheet pan. Cool and refrigerate. Once chilled, cut into large squares and reserve.

Preparation of the Salad:

Clean the apple, fennel, and arugula. Slice apples and fennel lengthwise as thin as possible. Combine apple, fennel, leaves of salad mix, toasted walnuts, and Gorgonzola and dress with mixture of lemon juice, olive oil, salt, and pepper. Garnish with leaves of parsley. Serve chilled salad over grilled polenta and finish with cracked black pepper. Serve immediately. Yield: 4 servings

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