Baked Polenta with Gorgonzola and Leeks

Thank you New York Times for this recipe! I've made it several times and it's very good. I've served as a main course with a salad or as a side dish. It's hearty and filling and the gorgonzola is so creamy.

Ingredients

• 3 tablespoons unsalted butter, plus more for pan

• 1 quart chicken or vegetable stock, preferably homemade

• ½ teaspoon fine sea salt, plus more as needed

• 1 cup polenta (coarse or regular, not instant)

• 3 tablespoons extra-virgin olive oil, plus more for serving

• 2 medium leeks, halved and sliced

• 4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)

 Chopped parsley or basil, for garnish

Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.

Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.

As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.

Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.

When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Tuna Tartare

This is one of my favorite appetizers. Easy to make, lots of chopping. I use ramekins and invert them with the tuna being on the top.  Serve with rice crackers or make won ton cups.

INGREDIENTS

½ lb of sushi grade Tuna, cut into small cubes

4 green onions, finely chopped

2 tbsp toasted sesame seeds

1 avocado, chopped into small pieces

1/2 cup diced cucumber

A handful of cilantro, chopped

1 tbsb lime juice

pinch of salt & pepper

Sauce

2 cloves of garlic, minced

1 tbsp. grated ginger

2 spring onions, chopped

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey

Instructions

1.   Add all the sauce ingredients to a bowl and mix together. Set aside.

2.   Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.

3.   In a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.

4.   Plate your tartare by using a mould or a circular ramekin.