Polenta Medallions with Blue Cheese (Roquefort)

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Polenta Medallions with Blue Cheese (Roquefort)

Ingredients:

  • 1 cup POLENTA RIVARA
  • 2 cups water
  • 2 cups milk
  • 2 ounces butter
  • 2 yolks
  • 6 ounces blue cheese
  • ½ cup milk

Instructions:

Heat water with 2 cups of milk and salt to boiling.
Gradually sprinkle the polenta stirring with a wooden spoon from 2 to 3 minutes. And yolks and butter to the mixture and pour the preparation over a greased surface.
Let it cool down so as to cut round discs. Place them over a baking dish, previously greased. 
Cover medallions with blue cheese sauce.
Blue cheese sauce: Melt the blue cheese with ½ cup of milk.
Pour the sauce over the medallions to gratin in oven

Contact - Rivara S.A.

  • Alem & 9 de Julio (6634)  |  Alberti  |  Provincia de Buenos Aires  |  Argentina
  • Telephone: (+54) 2346 472 000  |  Fax: (+54) 2346 470 477
  • Mail: rivara@rivara.com.ar