Gorgonzola Cream Sauce
Makes about 1 cup sauce, which is excellent over any type of potato (waffle fries, anyone?), pasta, polenta or even cooked veggies (cauliflower would be killer!) This sauce comes together in minutes and keeps in the fridge for a few days.
3/4 cup milk
1/2-3/4 cup gorgonzola, crumbled
salt, pepper and fresh chopped Italian parsley
additional gorgonzola for garnish
Melt butter in small saucepan. Whisk in flour, then cook over med heat, stirring, for about one minute. Gradually stir in milk, whisking until smooth. Bring to a simmer and let cook until mixture thickens (kinda like pancake batter), about 3 -5 minutes. Stir in gorgonzola, salt and pepper and remove from heat. Garnish finished dish with more gorgonzola and chopped parsley.
Adapted from “The Frugal Gourmet Cooks Italian”.