Best Polenta With Gorgonzola And Almonds Recipes

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CREAMY GORGONZOLA POLENTA



Creamy Gorgonzola Polenta image

This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. It's rich, delicious, and is just the right texture to soak up any leftover sauce in the plate!

Provided by Valentina K. Wein

Categories     Side Dish

Time 30m

Number Of Ingredients 6

5 cups vegetable stock
¾ teaspoon sea salt
1¾ cups polenta ((coarse cornmeal))
1 cup half and half
¾ cup crumbled Gorgonzola cheese ((about 4 ounces))
3 tablespoons unsalted butter

Steps:

  • Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
  • Add polenta. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
  • Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

POLENTA WITH GORGONZOLA CHEESE



Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

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.

BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE



Baked Polenta With Crispy Leeks and Blue Cheese image

Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for pan
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon fine sea salt, plus more as needed
1 cup polenta (coarse or regular, not instant)
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium leeks, halved and sliced
4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)
Chopped parsley or basil, for garnish

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
  • Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
  • Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
  • As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
  • Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
  • When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams

POLENTA WITH GORGONZOLA



Polenta with Gorgonzola image

Categories     Cheese     Appetizer     Side     Fall     Winter     Hominy/Cornmeal/Masa     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 6 first-course or 6 Side-Dish Servings

Number Of Ingredients 5

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

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.

GORGONZOLA POLENTA



Gorgonzola Polenta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta with Gorgonzola Cheese image

Categories     Cheese

Yield 6 side-dish servings

Number Of Ingredients 5

3/4 cup heavy cream
3 ounces Gorgonzola cheese, cut into pieces
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Basic Polenta (page 121), freshly made and hot

Steps:

  • Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

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.

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