Best Polenta And Gorgonzola Recipes

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POLENTA WITH MUSHROOMS AND GORGONZOLA



Polenta with Mushrooms and Gorgonzola image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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 MUSHROOMS AND GORGONZOLA



Creamy Polenta with Mushrooms and Gorgonzola image

This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 cup yellow cornmeal
2 tablespoons butter
1 cup coarsely chopped yellow onions
1/4 teaspoon salt
1 red bell pepper, cut in large chunks (2 cups)
8 oz fresh cremini mushrooms, quartered (3 cups)
1 bunch lacinato kale, ribs removed, roughly chopped (6 cups)
1/2 cup dry white wine
1/2 cup crumbled Gorgonzola cheese (2 oz)

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.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g

CREAMY POLENTA WITH GORGONZOLA AND SPINACH



Creamy Polenta with Gorgonzola and Spinach image

Provided by Bill Dodson

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Blue Cheese     Cornmeal     Spinach     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

4 cups low-salt chicken broth
2 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
1 1/2 cups polenta (coarse cornmeal)*
1 cup (packed) chopped fresh spinach
1/2 cup whipping cream
1 cup crumbled Gorgonzola cheese
3 tablespoons chopped fresh parsley

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.

POLENTA WITH LEEKS AND GORGONZOLA



Polenta with Leeks and Gorgonzola image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 large white fennel bulbs
3 large yellow onions
5 tablespoons fruity green olive oil
Salt and pepper
2/3 cup dry red wine
2 very large leeks, white only (about 1 1/2 cups, sliced)
1 teaspoon butter
6 to 7 cups any low-fat vegetable broth
1 cup coarse or regular polenta (yellow cornmeal)
3 ounces Gorgonzola
Chopped flat-leaf parsley leaves

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



Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata image

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).

Provided by Jill Silverman Hough

Categories     Herb     Blue Cheese     Beef Rib     Cornmeal     Red Wine     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

8 to 9 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
2 750-ml bottles Cabernet Sauvignon
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons all purpose flour
Gorgonzola Polenta
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.

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



Cabernet-Braised Short Ribs With Gorgonzola Polenta and Mixed-He image

From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott (Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture (Washington, $15).

Provided by Meredith .F

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 18

8 -9 lbs beef short ribs, meaty
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1/4 cup vegetable oil
2 (750 ml) bottles cabernet sauvignon wine
2 tablespoons butter, room temperature
2 teaspoons all-purpose flour
5 cups low-fat chicken broth (or more)
1 3/4 cups polenta (coarse cornmeal)
3/4 cup gorgonzola, crumbled
1/3 cup whipping cream
1/4 cup fresh Italian parsley, finely chopped
3 tablespoons lemon peel, finely grated
2 garlic cloves, minced
1 1/2 tablespoons fresh rosemary, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped

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



Skillet Polenta with Tomatoes and Gorgonzola image

Categories     Cheese     Tomato     Side     Bake     Vegetarian     Quick & Easy     Blue Cheese     Mozzarella     Basil     Cornmeal     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 cups water
1 1/3 cups yellow cornmeal
1 1/4 teaspoons salt
1/2 cup slivered fresh basil leaves
2 cups halved cherry tomatoes
2 garlic cloves, minced
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup shredded mozzarella cheese (about 4 ounces)

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



Baked Polenta With Mushrooms and Gorgonzola image

Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)

Provided by Manami

Categories     Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups instant polenta
2 teaspoons kosher salt
1 tablespoon unsalted butter, plus more for the dish
1/2 cup cream cheese
1 cup crumbled gorgonzola
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms or 1 1/2 lbs button mushrooms, stems discarded and caps thinly sliced
2 small shallots, finely chopped
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves

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.

Nutrition Facts : Calories 272.7, Fat 24.3, SaturatedFat 10.9, Cholesterol 43.2, Sodium 960.4, Carbohydrate 6.7, Fiber 0.8, Sugar 2.1, Protein 9.3

CHICKEN LIVERS ON SPINACH SALAD WITH GORGONZOLA DRESSING AND POLENTA CROUTONS



Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons oil
8 chicken livers
1 pound flat leaf spinach, cleaned
2 ounces soft Gorgonzola cheese
6 ounces olive oil
2 ounces sherry vinegar
Salt and pepper, to taste
1 box instant polenta
Water
1 sprig rosemary
Flour for dusting
1 to 2 cups oil

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

RABBIT BRAISED IN OREGON PINOT GRIS AND ROSEMARY WITH GORGONZOLA POLENTA



RABBIT BRAISED IN OREGON PINOT GRIS AND ROSEMARY WITH GORGONZOLA POLENTA image

Categories     Game     Braise

Yield 4 servings

Number Of Ingredients 11

1 3-lb. whole rabbit
3 tbsp. olive oil
8 cloves garlic, lightly crushed and peeled
8 small sprigs fresh rosemary
2 sweet Italian sausages, casings removed
1 1/2-2 cups Oregon pinot gris
Salt and freshly ground black pepper
1/2 cup instant polenta
4-6 tbsp. half-and-half
1/2 cup freshly grated parmigiano-reggiano
1 1/2 oz. gorgonzola, crumbled

Steps:

  • 1. Preheat oven to 375°. Lay rabbit on its back on a cutting board. Using a sharp knife, cut off hind legs at the joint near the backbone. Cut under shoulder blades to remove forelegs from rib cage. Trim off rib cage on either side of loin and discard, then trim neck and tail ends of loin and discard. Cut loin crosswise (through backbone) into 2 pieces. 2. Heat oil in a large heavy-bottomed skillet over medium-high heat. Working in batches, add rabbit to skillet and brown well all over, 4-6 minutes per batch. 3. Transfer rabbit to a medium roasting pan and scatter garlic and rosemary into pan. Break up sausage meat and add to pan. Add enough wine to pan that it reaches a depth of about 1/4". Season to taste with salt and pepper. Tightly cover pan with heavy-duty foil, then pierce in 3 or 4 places to allow steam to escape. Transfer to oven and braise until rabbit is tender, 1-1 1/2 hours. 4. Bring 2 1/2 cups water to a boil in a medium pot over medium-high heat. Gradually add polenta in a slow, steady stream, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until polenta is very thick, 4-5 minutes. Stir in 4 tbsp. of the half-and-half. Add parmigiano-reggiano and gorgonzola, season to taste with salt and pepper, and stir well. Thin polenta with remaining half-and-half, if you like. 5. Divide polenta between 4 warm plates. Place rabbit on polenta, dividing hindquarter pieces between 2 of the plates and forelegs and loins between the remaining 2 plates. Garnish each plate with some of the sausage, 1 clove of the garlic, and 1 sprig of the rosemary.

POLENTA WITH GORGONZOLA AND ALMONDS



Polenta with Gorgonzola and Almonds image

The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.

Provided by Melissa Roberts

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

3 1/2 cups water
1 1/2 cups milk
1 cup quick-cooking polenta
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
2 ounces Gorgonzola dolce
1/3 cup unsalted roasted almonds, chopped

Steps:

  • Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
  • Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.

POLENTA AND GORGONZOLA



Polenta and Gorgonzola image

Serve this creamy polenta with our Wild Mushroom Ragout.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

1 clove garlic, minced
1 tablespoon olive oil
4 cups chicken stock
1 1/4 cups cornmeal
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmesan
Salt and freshly ground pepper
1/2 pound Gorgonzola
6 sprigs fresh rosemary, for garnish
Wild Mushroom Ragout

Steps:

  • In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
  • Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
  • Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
  • Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.

POLENTA WITH WILD MUSHROOM AND GORGONZOLA CHEESE



Polenta with Wild Mushroom and Gorgonzola Cheese image

Categories     Corn

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1 pound mixed fresh wild mushrooms, sliced
3/4 cup ruby Port
1/2 cup chicken stock or canned low-salt broth
2 tablespoons unsalted butter (1/4 stick) plus 3 tablespoons, cut into pieces, room temperature
4 cups water
1 cup yellow cornmeal
1 teaspoon salt
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add shallots and saute until translucent, about 2 minutes. Add mushrooms and saute until liquid evaporates and mushrooms are brown and tender, about 6 minutes.
  • Add Port and simmer until Port is reduced by one-third, about 1 minute. Add chicken stock and simmer until liquid is reduced by one-third, about 1 minute longer. Remove skillet from heat.
  • Whisk in 2 tablespoons butter. Season with salt and pepper. (Can be prepared 2 hours ahead. Rewarm over medium heat before serving.)
  • Combine 4 cups water, cornmeal and salt in large pot; whisk to blend. Bring mixture to boil, whisking constantly.
  • Add 3 tablespoons butter. Reduce heat to medium-low; cook until polenta is soft and thick, whisking frequently, about 15 minutes. Add cheese; whisk until melted.
  • Spoon polenta into serving bowl. Spoon mushrooms over polenta and serve.

POLENTA WITH GORGONZOLA AND MASCARPONE



Polenta with Gorgonzola and Mascarpone image

Number Of Ingredients 5

4 cups cold water
1 cup coarsely ground yellow cornmeal, preferably, stone-ground
1/2 teaspoon salt
1/2 cup mascarpone
1/2 cup gorgonzola cheese, crumbled

Steps:

  • 1 In a 2-quart heavy saucepan, bring 3 cups water to a boil. 2 In a small bowl, whisk together the cornmeal, salt, and remaining 1 cup of water. 3 Pour the cornmeal mixture into the boiling water and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, about 30 minutes or until the polenta is thick and creamy. If the polenta becomes too thick, stir in a little more water. 4 Remove the polenta from the heat. Stir in the mascarpone and half of the gorgonzola. Pour into a serving bowl and sprinkle with the remaining gorgonzola. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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