Best Gorgonzola Polenta Recipes

POLENTA WITH GORGONZOLA CHEESE

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

GORGONZOLA POLENTA BITES

Steps:

• In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

POLENTA WITH GORGONZOLA

Steps:

• Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
• Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
• *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.

CREAMY POLENTA WITH GORGONZOLA CHEESE

Steps:

• In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
• Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
• Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

CREAMY POLENTA WITH GORGONZOLA AND SPINACH

Steps:

• Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
• Sold at Italian markets, natural foods stores, and some supermarkets.

GORGONZOLA POLENTA

Steps:

• Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.

POLENTA WITH LEEKS AND GORGONZOLA

Steps:

• Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
• Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
• Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt¿but not too much.
• Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
• Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
• Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA

Steps:

• Planning tip:
• With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
• Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
• Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
• Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
• Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

POLENTA WITH GORGONZOLA

Steps:

• Bring stock and buttermilk to boil in covered pot.
• Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
• Stir in the Gorgonzola thoroughly, and season with salt and pepper.

CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HE

Steps:

• Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:.
• With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden.
• Arrange ribs in single layer in 15x10x2- inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
• Preheat oven to 375°F Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
• Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
• Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
• To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4-cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
• To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.

SKILLET POLENTA WITH TOMATOES AND GORGONZOLA

Steps:

• Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
• Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
• Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• Heat oven to 350°F.
• Bring 4 1/2 cups water to a boil.
• Whisking constantly, slowly add the polenta.
• Add 1 1/2 teaspoons of the salt and the butter.
• Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
• Stir in the cream cheese and 1/2 cup of the Gorgonzola.
• Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
• Add half the mushrooms and cook for 6 minutes.
• Add half the shallots and cook for 2 minutes more.
• Transfer to a plate.
• Repeat with the remaining oil, mushrooms, and shallots.
• Season the mushrooms with the pepper, thyme, and the remaining salt.
• Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
• Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
• Top with the remaining mushrooms and Gorgonzola.
• Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

MASCARPONE POLENTA FRIES WITH GORGONZOLA FONDUTA

Steps:

• MAKE THE FRIES:.
• Bring the stock,water, salt, pepper, and bay leaves to a boil.
• Remove bay leaves and gradually whisk in polenta, stirring with a wooden spoon for 5 minutes.
• Stir in mascarpone.
• Line 1/2 of sheet pan with plastic wrap.
• Pour polenta into the pan and flatten evenly until smooth.
• Cover with plastic.
• Put in refrigerator for an hour, and then cut into 3 inch by 1-inch fries.
• When ready to fry, dust the fries with semolina flour and fry in canola oil at 375ºF for 2 minutes.
• MAKE THE FONDUTA:.
• Melt butter in a medium saucepan.
• Add shallots and sweat for 5 minutes, then add vinegar.
• Cook until vinegar is almost gone.
• Add heavy cream and reduce by half.
• Whisk in Gorgonzola and add water if consistency is too thick.
• Pass through chinois or fine sieve and pour over hot fries.
• Enjoy!

CHICKEN LIVERS ON SPINACH SALAD WITH GORGONZOLA DRESSING AND POLENTA CROUTONS

Steps:

• In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
• Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.
• Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.
• Lay chicken livers on top of salad

POLENTA CON IL GORGONZOLA IN PENTOLA A PRESSIONE (BAKED GORGONZOLA POLENTA)

Steps:

• Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt.
• Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter.
• Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute.
• Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter.
• Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.

POLENTA GRATIN WITH GORGONZOLA CHEESE

Steps:

• For polenta: Butter 9 X 13 inch baking dish.
• Bring water, sage, olive oil and salt to boil in medium saucepan.
• Gradually add cornmeal in thin stream, stirring constantly.
• Reduce heat to low.
• Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
• Immediately spread polenta in prepared dish; smooth top.
• Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
• For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
• Reduce heat to low.
• Simmer 10 minutes.
• Melt butter in another medium saucepan over moderate heat.
• Add flour.
• Whisk until smooth and bubbling (do not brown), about 2 minutes.
• Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
• Cook until thick, stirring frequently, about 7 minutes.
• Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees F.
• Butter 9 X 13 inch baking dish.
• Spread ½ cup of the sauce on the bottom.
• Cut polenta into 2 inch squares that are ¼ inch thick.
• Cut each square in half horizontally.
• Place squares in baking dish, overlapping edges slightly.
• Pour remaining sauce over.
• Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
• Bake until polenta is heated through and top is golden-brown, about 50 minutes.
• Cool 10 minutes before serving.

GORGONZOLA POLENTA

Steps:

• Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
• *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

CHICKEN LIVERS WITH GORGONZOLA POLENTA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
• Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
• Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
• Spoon polenta onto plates, and cover with the chicken liver sauce.