Wolfgang Puck BDRCRB007 Gorgonzola Cheese Polenta, Quickie Cornbread, 3 - 4 Servings

HSN7C_RiceCooker08 8/13/08 3:30 PM Page 37

Gorgonzola Cheese Polenta

3 - 4 Servings

INGREDIENTS

2 tablespoons unsalted butter 1/2 onion, chopped

1 clove garlic, peeled and minced

1/2 cup homemade chicken broth or good-quality canned chicken broth 3/4 cup half and half or milk

1/2 cup coarse-grain polenta, either white or yellow salt and pepper, as desired

1/4 cup heavy cream

3 ounces gorgonzola or blue cheese

METHOD

1Add butter, onion and garlic to Rice Cooker Pot and press COOK. Saute onion and garlic, stirring occasionally, until fragrant and translucent.

2Add all ingredients, except the cream and gorgonzola. Stir occasionally.

3When rice cooker switches to KEEP WARM, add cheese and cream. Taste and adjust seasoning if needed.

Note: This is a great accompaniment to lamb.

Recipe courtesy Marian Getz

Quickie Cornbread

3 - 4 Servings

INGREDIENTS

1/2 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar

1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt

1/2 cup whole milk 1/4 cup vegetable oil 2 eggs

1/2 cup fresh or frozen corn kernels

METHOD

1Whisk all dry ingredients together in a mixing bowl. Pour over wet ingredients and whisk until smooth.

2Spray Rice Cooker Pot with nonstick spray. Pour in cornbread mixture. Press COOK.

3After several minutes, the machine will switch to KEEP WARM. After 25 minutes, check cornbread. It is done when the top is pale and domed. A toothpick inserted off center should come out clean.

If not done, press COOK again.

4Unplug machine and, using potholders, remove Rice Cooker Pot from Rice Cooker. Invert carefully onto a serving platter. The bottom will be a beautiful golden brown. Serve warm with butter.

Recipe courtesy Marian Getz

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