Gorgonzola Polenta

Recipes courtesy of Chef Brian Miller, Executive Chef at Morgan’s American Grill, New Market, Maryland

Serves 6

  • 4 cups milk                    
  • 1 cup heavy cream
  • 1 cup stone ground yellow cornmeal       
  • 1 cup crumbled Gorgonzola cheese
  • Salt and pepper to taste

Bring milk and heavy cream to boil in heavy large saucepan over medium heat. Gradually whisk cornmeal into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta while whisking constantly until creamy and tender, about 10 minutes. Add Gorgonzola cheese and season to taste with salt and pepper. If polenta is too thick, add milk until desired consistency is reached. Serve immediately.

Collard Greens with Roasted Corn and Applewood Smoked Bacon

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 4 bunches collard greens, blanched, rough chopped   
  • 2 ears yellow corn, roasted, removed from cob
  • 1 large red bell pepper, small diced           
  • 1/2 cup Applewood smoked bacon, finely diced
  • 1 Tbsp unsalted butter               
  • salt and fresh ground black pepper to taste

In a large skillet or sauté pan, render the bacon in the butter on medium heat until crispy. Add the corn and red bell pepper to the pan, and continue cooking until the pepper is tender. Finally add the collard greens to the pan and stir together, mixing thoroughly. When collard greens are hot, season with salt and pepper.

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