Tex-Mex Polenta Rounds with Chunky Guacamole
The recipe Tex-Mex Polenta Rounds with Chunky Guacamole can be made in approximately 45 minutes.
Polenta with Gorgonzola and Almonds
Ingredients
- 3 1/2 cups water
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 ounces Gorgonzola dolce
- 1/3 cup unsalted roasted almonds, chopped
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