Ingredients

Gorgonzola Polenta Croutons

• 8 tablespoons unsalted butter
• 1 medium onion, chopped
• ¼ pound shitake mushrooms sliced
• 2 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1 egg white stiffly beaten
• 1/3 cup olive oil
• 4 ounces gorgonzola at room temperature

Salad Greens

• 1 head radicchio, cored and separated into individual leaves
• 1 small head curly endive, separated into individual leaves, tough ribs removed and torn into bite size pieces
• 1 small head of romaine, tough ribs removed and leaves torn into bite size
• 1 large Belgian endive, separated into leaves

Dressing

• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoons walnut oil
• ½ teaspoons Dijon
• Salt and pepper

Instructions

1. For the polenta, melt the butter in a pan and sauté the onion and mushrooms for five minutes or until the onion is translucent. Set aside.
2. Bring the water to a boil in a heavy pan with the slat. Slowly add the cornmeal, whisking constantly and beat until smooth. Bring the mixture back to a simmer and cook for five minutes, stirring constantly with a wooden spoon. The mixture will become very thick. Add the onion/mushroom mixture and fold in the egg white.
3. Pour the polenta into a buttered baking pan and spread into an even rectangle about 12 by 6 by ¼ inch thick. Let cool to room temperature, cover and chill well.
4. For dressing, whisk until emulsified, season with salt and pepper and set aside.
5. To assemble preheat the broiler. Remove the polenta from the refrigerator and cut into six, 6 by 2 inch rectangles. Heat the remaining 1/3 cup olive oil in a large pan, add the polenta and sauté over medium heat turning once until crisp and golden, about 4 minutes. Remove with a slotted spatula and drain o paper towels. This can be done one hour ahead. Spread the gorgonzola over the fried polenta.
6. Toss the greens with the vinaigrette and divide among 6 plates. Run the polenta croutons under the broiler until the cheese melts. Slice each rectangle into six small triangles and arrange on top of the salads.