Here is the Recipe :
POLENTA CRUST:
1/2 CUP CORNMEAL
1/1/2 C. WATER
1/2 TBSP SALT
1 TBSP DRY BASIL
1 TBSP GARLIC MINCED
1/4 C. SHREDDED PARMESAN
BRING WATER TO A BOIL IN A SMALL SAUCE PAN. STIR IN CORNMEAL, GARLIC, SALT AND BASIL IN BOILING WATER. rEDUCE TO A SIMMER AND COOK FOR 15 MINUTES. COVER AND STIR OCCASIONALLY. AFTER POLENTA IS COOKED FOLD IN THE PARMESAN CHEESE. COOL FOR 5 MINUTES. PRESS INTO THE BOTTOM OF A 10 INCH SPRING FORM PAN. SET ASIDE
GORGONZOLA FILLING;
2 1/2 .LB CREAM CHEESE SOFTEN
1 .LB GORGONZOLA CHOPPED
5 EGGS
12 CLOVES ROASTED GARLIC OR CHOPPED WALNUTS
PREHEAT OVEN TO 325F. WHILE THE POLENTA IS COOKING PLACE GORGONZOLA AND CREAM CHEESE IN A LARGE MIXING BOWL AND ALLOW TO SOFTEN FOR 30 MINUTES. ADD EGGS AND MIX BY HAND *
UNTIL THE EGGS ARE INCORPORATED. POUR THE CHEESE FILLING INTO THE SPRING FORM
PAN. TAP LIGHTLY ON THE COUNTER TO REMOVE AIR BUBBLES. PLACE ROASTED GARLIC AROUND THE PERIMETER OF THE PAN AT EQUAL DISANCES OR SPRINKLE WITH CHOPPED WALNUT PIECES.
BAKE FOR APPROX 1 HOUR UNTIL INTERNAL TEMPERATURE IS 160 OR THE CAKE SPRINGS BACK WHEN LIGHTLY JIGGLED. ALLOW TO COOL ON THE COUNTER FOR AT LEAST ONE HOUR. SERVE WARM OR AT ROOM TEMPERATURE WITH TOASTED BAGUETTE OR CRACKERS. TO REHEAT, SLICE AND WARM IN A 350 OVEN KEEP UP TO ONE WEEK IN REFRIGERATOR.
TO LOOSEN CHEESE CAKE - RUN KNIFE AROUND EDGE.
* CAN MIX WITH LOW SPPED ON MIXER,
GOT THIS RECIPE FROM A COOKING CLASS - AND HAS BEEN ENJOYED BY ALL.
MARYE
POLENTA CRUST:
1/2 CUP CORNMEAL
1/1/2 C. WATER
1/2 TBSP SALT
1 TBSP DRY BASIL
1 TBSP GARLIC MINCED
1/4 C. SHREDDED PARMESAN
BRING WATER TO A BOIL IN A SMALL SAUCE PAN. STIR IN CORNMEAL, GARLIC, SALT AND BASIL IN BOILING WATER. rEDUCE TO A SIMMER AND COOK FOR 15 MINUTES. COVER AND STIR OCCASIONALLY. AFTER POLENTA IS COOKED FOLD IN THE PARMESAN CHEESE. COOL FOR 5 MINUTES. PRESS INTO THE BOTTOM OF A 10 INCH SPRING FORM PAN. SET ASIDE
GORGONZOLA FILLING;
2 1/2 .LB CREAM CHEESE SOFTEN
1 .LB GORGONZOLA CHOPPED
5 EGGS
12 CLOVES ROASTED GARLIC OR CHOPPED WALNUTS
PREHEAT OVEN TO 325F. WHILE THE POLENTA IS COOKING PLACE GORGONZOLA AND CREAM CHEESE IN A LARGE MIXING BOWL AND ALLOW TO SOFTEN FOR 30 MINUTES. ADD EGGS AND MIX BY HAND *
UNTIL THE EGGS ARE INCORPORATED. POUR THE CHEESE FILLING INTO THE SPRING FORM
PAN. TAP LIGHTLY ON THE COUNTER TO REMOVE AIR BUBBLES. PLACE ROASTED GARLIC AROUND THE PERIMETER OF THE PAN AT EQUAL DISANCES OR SPRINKLE WITH CHOPPED WALNUT PIECES.
BAKE FOR APPROX 1 HOUR UNTIL INTERNAL TEMPERATURE IS 160 OR THE CAKE SPRINGS BACK WHEN LIGHTLY JIGGLED. ALLOW TO COOL ON THE COUNTER FOR AT LEAST ONE HOUR. SERVE WARM OR AT ROOM TEMPERATURE WITH TOASTED BAGUETTE OR CRACKERS. TO REHEAT, SLICE AND WARM IN A 350 OVEN KEEP UP TO ONE WEEK IN REFRIGERATOR.
TO LOOSEN CHEESE CAKE - RUN KNIFE AROUND EDGE.
* CAN MIX WITH LOW SPPED ON MIXER,
GOT THIS RECIPE FROM A COOKING CLASS - AND HAS BEEN ENJOYED BY ALL.
MARYE
Everything will be all right in the end. So if it is not right, then it's not yet the end.