Cheesy Polenta With Gorgonzola Cream And Grilled Vegetables

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Wisconsin Cheese


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7 1/2 cups water

1 teaspoon salt

1/2 teaspoon finely chopped fresh garlic

2 2/3 cups white or stone-ground cornmeal

3/4 cup (3 ounces) shredded Asiago cheese

2/3 cup (about 3 ounces) freshly grated Parmesan cheese

Grilled Vegetables

3 medium zucchini, each cut lengthwise into 6 (1/4-inch) strips

1 red onion, cut into 6 wedges

1 red or green bell pepper, cut into 1/2-inch strips

12 small button mushrooms

12 small oyster mushrooms,

9 cherry tomatoes, cut in half

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground pepper

1 tablespoon rice wine vinegar


1 teaspoon olive oil

1 teaspoon finely chopped fresh garlic

2 teaspoon chopped shallots

2 cups whipping cream

1/2 cup ( 3 ounces) crumbled Gorgonzola cheese

11/2 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh chives

1/4 teaspoon chopped fresh thyme

1/4 teaspoon mustard


1 to 2 tablespoons olive oil

2 tablespoons freshly grated Parmesan cheese

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