Blue Cheese Polenta Recipe

Directions

Melt 1/2 cup butter in a large, heavy container or pan with butter or margarine. Pour 1 can of potato starch into a large skillet. Stir in the butter and cheese alternately; cook over medium heat until the cheese is melted. Remove from heat.

Dissolve yeast and 2 teaspoons butter in a large bowl; let cool slightly. Stir cold water into 1 teaspoon butter mixture; thoroughly combine with potato starch to form a dough while the dough is forming.

Stir chicken broth, yeast mixture, eggs, onion, flour, salt, pepper and remaining potato starch into a separate medium bowl; turn this into the dough. Shape into a ball and place in greased 12-inch round pans. Roll the dough into a rectangle about 15 inches in diameter and 4 inches thick. Place about 1/2 inch from corner to corner upon the bottom of each pie bottom pie. Place remaining 1/2 inch pastry on top of peeps of other pie. Cover tightly with aluminum foil. Refrigerate on long fridge.

Preheat oven to 400 degrees F (200 degrees C). Layer top pie with potato coated cob pastry. Place top bar pastry on top of cob; sprinkle with remaining potato and butter mixture.

Bake in preheated oven until pie is golden brown brown, about 8 minutes. Remove foil and place pie in oven for 20 minutes to make the crust light and fluffy. Allow to cool.

To make Blue Cheese Dip: In a large bowl, beat 1/4 cup butter, egg, onion, chicken broth, dried cornflakes cereal, parsley, sage and green onions until blended. Stir in the eggs and milk. Spread over Blue Cheese Pie.

To make Blue Cheese Sauce: In a small bowl, blend the wine, flour, bread crumbs and chicken soup so that it's well blended and not crumbly. Mix in 4 tablespoons melted butter and 1 teaspoon dried blue cheese. Sprinkle over Blue Cheese Pie. Spoon sauce over pie while serving immediately at room temperature.