As soon as you wake to the fact that muttering ‘Pollo Gorgonzola’ and waving a rickety wand wouldn’t let the muggle in you be a wizard, and ruefully agree to fill your mouth with a spoonful of it, a savoury magic begins to unfold! #uncookedwords #mileedroog
To the musically inclined, ‘Pollo Gorgonzola’ would appear more a Symphony than a Concerto – that explores a range wide in elements like taste and texture, as against featuring one or two in particular. Milee Droog whipped up an elaborate one of it with pan-fried Chicken soaked in Gorgonzola sauce and vegetables sautéed to a tee. And, much to my speed, Polenta. Riding on its versatility and unobtrusive taste [and a pastoral charm], Polenta - once touted as ‘the food of the poor’, is fast making inroads into thrifty meals. Perfectly set and sliced, this ‘yolk-yellow’ boiled cornmeal at Milee made a grainier, finer and tastier alternative to mash. Molten Bleu-cheese, aka Gorgonzola sauce, filled the chicken with a garlicky zest. Over a toast of alternating bites of meat and Polenta it revealed how wrong were I in seeking in a name the magic that in fact hid in Pollo’s taste all along. Satyaki, you almost nailed it!
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