A few weeks ago Himself and I took another Whole Foods cooking class with Chef Dan of Caffe Nonna in Nashville. If you want some really good Italian cooking, I would highly recommend his restaurant… but make reservations!
It was a full class and soon we were all busy.
Browning the beef loin before roasting. That gives it nice color and makes a base to do gravy from.
Himself and I made the polenta. I’ve wanted to learn how to do this. It’s really easy… but there is a LOT of stirring that must be done.
This recipe was for Gorgonzola and parmesan polenta…
… freshly grated of course! Ummmmm…
And more stirring.
Until it was creamy, tender and THICK. But not too thick.
All the components to the meal came together perfectly and Chef Dan plated the meal.
Wild mushroom soup with pine nut & herb gremolata
Rosemary roasted beef tenderloin with roasted fall vegetables & red wine gravy, on top of the Gorgonzola Polenta
Pumpkin Gingersnap Tiramisu
1 3/4 cups polenta (course cornmeal) NOT instant
6 cups chicken stock (plus some extra in case the polenta thickens too much while cooking)
3/4 cup gorgonzola cheese (we also had about a half cup of fresh grated parmesan)
1/3 cup heavy cream
Kosher salt & cracked black pepper to taste
Bring the chicken stock to a boil. Once boiling, gradually add the polenta in a steady stream, making sure to whisk continually the mixture so that it is smooth and there are no lumps.
Bring the mixture back to a boil, lower to a simmer and cook until the polenta is tender. (Ours took about 20 minutes). Have some stock ready in case the polenta becomes too thick.
Remove from heat and stir in the cheese and cream. Stir until melted. Season with salt and pepper.