Polenta Rounds With Stilton Pate Paired With Cabernet Sauvignon

Polenta, a local dish of Friuli, Italy, is an magnificent ingredient to utilize for hors d'oeuvres and appetizers. It's simply cornmeal that's made into porridge or mash. However when boiled, polenta could perchance well also just be left to field, then baked, grilled or fried. Polenta is a unbelievable unfriendly ingredient that could be partnered with a diversity of ingredients and coupled with wine.

I've been improving my cookbooks to make the Kindle savvy and chanced on this recipe this morning. It's if reality be told easy and absorbing and a harmonizing partner for any austere pink wine.

You'll need to make the polenta rounds from cornmeal. The pre-ready polenta tubes on hand at supermarkets is no longer going to work right here; the rounds made of these tubes are too sizable to wait on as chew- sized morsels. The ready-made polenta also can no longer be punched with a cookie cutter. Beside, gradual-cooked polenta is worthy tastier, individually.

Polenta Rounds with Stilton Pate

Serves four-6 (makes sixteen rounds)


eight oz – 250 g – cream cheese

four oz – 100 twenty five g – crumbled Stilton

2 cloves minced garlic

1 tsp – 5 mL – finely chopped recent rosemary


1 cup – 250 mL – milk

1/2 cup – 100 twenty five mL – gorgeous cornmeal sea salt to taste

freshly ground black pepper to taste corn oil (for frying)

rosemary sprigs (for garnish)

To make the pate, mix the cream cheese and Stilton in a bowl. Combine them together except they're successfully blended. Combine in the garlic and recent rosemary. Quilt the aggregate and refrigerate it except it's wanted.

To make the polenta, lift the milk virtually to the boil. Add the cornmeal in a if reality be told gradual stream, stirring frequently. Decrease the warmth to low. Continue stirring in the identical direction whereas the cornmeal thickens, about 15 to twenty minutes. The polenta is done when it peels without problems off the perimeters of the pot. Season it with salt and pepper. Clutch it from the warmth. Pour the polenta onto a sheet of aluminum foil. With wet fingers, soft it right into a thin, even sheet. Let the polenta chilly. Decrease out sixteen rounds, the utilization of a 2-breeze (5 cm) cookie cutter or the rim of a wine glass. (Esteem cookie cutters work successfully, too.)

Preheat the oven to 350F (180C). Warmth the oil in a sizable skillet over medium warmth. Fry the polenta for about 2 minutes on either aspect, except lightly golden.

Within the period in-between, spray a rimmed baking sheet with nonstick cooking spray. Residing the fried rounds on the baking sheet.

High every spherical with 1 tsp (5 mL) Stilton pate. Space the baking sheet in the oven and bake the rounds except the cheese is melted, three to 5 minutes. Note carefully so the pate kindly-searching melts, but does no longer scamper off the polenta. Garnish the rounds with the rosemary sprigs. Inspire them warmth.

Advised Wines: Barolo, Barbaresco, Amarone, Cabernet Sauvignon, Cabernet Franc

Constructing Blocks

The predominant building block is fattiness and saltiness from the Stilton. An austere pink has sufficient tannin to successfully offset the stout and salt in Stilton.


Accept as true with an austere pink with berry flavors to enhance the provocative taste of Stilton.


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