Ingredients
- 2 cups (500 mL) chicken stock
- Pinch pepper
- 1 cup (250 mL) cornmeal
- 4 oz (125 g) Gorgonzola cheese, crumbled
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (25 mL) truffle oil or extra-virgin olive oil
- 2 tbsp (25 mL) chopped fresh basil
Steps
- In large saucepan, bring stock, 2 cups (500 mL) water and pepper to boil over high heat; gradually whisk in cornmeal until thickened.
- Reduce heat to low; cook, stirring often with wooden spoon, for 8 to 10 minutes or until mixture is thick and creamy but still fluid. Stir in Gorgonzola and Parmesan cheeses. Spoon into 6 shallow dishes. Drizzle each with truffle oil and sprinkle with basil.
