As the polenta pieces are done, transfer them to the prepared baking pan, and immediately cover each slice generously with slices of gorgonzola so the cheese begins to melt from the heat of the polenta. When all the slices are cooked and covered with gorgonzola, put the baking pan under the broiler until the cheese turns golden, 1-2 minutes. Transfer cooked polenta to 9-inch-diameter glass pie dish. They were a big hit, and very easy to make ahead of time, except for the broiling. • For grilled polenta with sautéed leeks and herbs, make the polenta mixture without the herbs. Add the cream, Gorgonzola, salt and pepper to the polenta … I normally dislike polenta, but I loved this recipe. Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. The vegetarian side dish contains the following ingredients: polenta (corn grits), butter, salt, gorgonzola, fresh basil and (freshly ground) pepper. … The flavors go together well, I served it with italian sausage and grilled vegetables. Once at a simmer, rain in the polenta … This was wonderful in my view, but interestingly enough, this is one recipe that people either gobble up or don't eat at all. I made this as a first-course to take to a friend's house who was cooking dinner. You can use milk, half & half or simply water...and it will hold together better. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola is also from. Polenta with Gorgonzola My family tells me I’m mostly Irish, and if that’s true, then I must have lived a former life in an Italian village. Fabulous...one of the best parts of my totally do-ahead entertaining menu off Epicurious. Make a fairly stiff polenta with 5 cups salted water (see Polenta). Turn off the heat and add the half and half, cheese, and butter. Return mixture to boil. Yes, it's a creamy dish, though reducing the liquid can change that somewhat. Lower the heat to medium and continue stirring as the polenta thickens, about 10 minutes. Brush the top of the tort with the butter and sprinkle with the grated cheese. Antipasto Stuffed Baguettes for the appetizer, Osso Bucco with Tomatoes, Olives and Gremolata, Polenta with Gorgonzola, a salad - tricolore works well and then the dessert that always wows - Raspberry Semifreddo Torte. 1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces), 1/2 cup coarsely chopped, lightly toasted walnuts. Make the polenta the day before, put it in a pie dish and then warm it the next day while reheating the Osso Bucco. Sprinkle with chopped toasted walnuts and serve immediately. Transfer cooked polenta to 9-inch-diameter glass pie dish. This was served at our gourmet dinner club, we all loved it and I have made it several times since. To the reviewer who didn't like it because it fell apart in her guests fingers, again I mention, it is not meant to be a picked up in your fingers. The topping makes the dish. Gradually whisk in the polenta. I ended up using 2% milk and the whipping cream and it was perfect. They are the best! "If you can't get their recipe, we might need to fly across the country to have the dish again.". I found another version on the web that adds marscapone, so I added that as well. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. This was heavenly. Very very yummy, and easy too. Wow Wow Wow is this so amazing. I used 2 cups cream & 2 1/2 cups skim milk, as that's what I had on hand. POLENTA WITH GORGONZOLA Two guys and the kitchen. I'm a great fan of polenta, and this is one of the best recipes I've found....easy and quick to make. Cut the Gorgonzola into cubes and melt it over low heat with the remaining milk. Always a hit with guests and you've done ALL the work days before! If this is supposed to be served as a mush, I don't see that information in the reciped anywhere. But it is never solid until after it cools. Preheat the grill to high. and salty in itself. "We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe," says Ross and Karen Martin of Pasadena, California. Privacy policy. I use 1% milk and Consortium for the Protection of the Gorgonzola Cheese VAT Number 01889280036 Via Andrea Costa, 5/c – 28100 NOVARA – Italy Phone +39.0321.626.613 – Fax +39.0321.390.936 Email: info[at]gorgonzola.com * For grilled polenta with sauted leeks and herbs, make the polenta mixture without the herbs. Step 1. For excellent information and cooking instructions I would suggest that you look at some of Jamie Oliver's cookbooks and/or find his recipes online. Italian Pot Roast (Stracotto)) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! I first read about this dish from the Union Square Cafe menu. Preheat broiler. A hit wherever it is served. I did use the gorgonzola dolce, which was very good. assembled it and just did the final broil in their oven, and it traveled well. Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened. cheese rather than the gorganzola - it is creamier and "softer." I reduced liquid by 1/2 cup (and used 4 cups fat free cream) and put mixture in a glass pie dish to broil. skip the cream. Place water and milk in a pot and bring to a simmer. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. If time is limited or you prefer not to bake the polenta that is okay. In a bowl, mash the Gorgonzola with the ricotta cheese and set aside. Cook over medium heat, whisking, until creamy, 10 minutes. Something went wrong. If you have ever cooked polenta, either with water, milk or cream, you realize that it is in two states. Top it with the cheese once it's warm turn on the broiler and melt the cheese. Polenta baked with gorgonzola and grated Parmesan is also known as "polenta concia". Grilled slices of polenta topped with a creamy, melting mixture of Gorgonzola and ricotta cheeses is a delicious dish, ideal for a tempting starter. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 … For a cocktail party, I poured the polenta mixture into miniture muffin pans. Place the bottom layer of the polenta cake upside down over the torta and press gently. POLENTA WITH GORGONZOLA is one such northern recipe. Leave in a cool place to set for about 1 hour. I disagree with the cook who suggested plenty of salt in the cooking process. The flavor is out of the world and it got such rave reviews. Make sure to season the polenta liberally with salt and pepper. The email addresses you've entered will not be stored and will only be used to send this email. Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted. Melt 45 g (1½ oz) butter in a pan, add 2 finely chopped leeks and 2 crushed garlic cloves, and cook over a moderate heat for about 10 minutes or until soft, stirring occasionally. Turn the polenta slices over and top with the Gorgonzola mixture. Brush the top of the polenta lightly with the oil, then cut into 12 rectangles, each about 5 x 6 cm (2 x 2½ in). Polenta requires a long cooking time, (about 45 minutes in a regular pot), but pressure cooker allows to bring to the table an original Italian dish in a little more than half an hour! Definately will make again! That being said, it is delicious - and the walnuts are key. Broil until cheese melts. Oh, and I use Costco's domestic gorgonzola, works fine and isn't expensive at all. After 10 minutes, you can switch to a wooden spoon for easier stirring. Verrrry rich! We served it with filet mignon in a roasted red pepper sauce and it was amazing. Sprinkle Gorgonzola cheese over polenta. Heat a large frying pan over high heat and put the Grana Padano cheese on it, forming 4 discs of about 2 1/2 inches each. Preheat broiler. Gradually whisk polenta into milk mixture in slow steady stream. Used mostly 2% milk, and it came out in neat slices. Top the cheese with the center layer and top that with the remaining potato-cabbage mixture and gorgonzola. Place the pot over a medium-high flame and stir the polenta constantly as it comes to a boil. I've made this several times, both for occasions and simple meals at home. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Mixing the two cheeses together helps to keep the total fat content of this dish healthy. Add. Directions. In a medium-sized saucepan, add the salt to the stock and bring to a boil. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Love this recipe. Grill for a further 2–3 minutes or until the cheese has melted and is beginning to brown. Made a big fancy meal, and heard back that as wonderful was everything was, this was the best of it. Stir in 3 tbsp dry sherry and simmer briefly, then stir in 2–3 tbsp chopped fresh mixed herbs and season to taste. Stir well to combine. Like wheat and other grains, maize – from which polenta is made – is rich in starchy carbohydrate and low in fat. Add the polenta in a steady stream, stirring constantly, and cook for about 5 minutes, or according to the packet instructions, until the mixture has thickened and is pulling away from the sides of the pan. This was very, very good. When it is fried, it can picked up. Pour the polenta into soup plates or individual ovenproof dishes while it is still hot. Add 2 tablespoons of unsalted butter and 1/2 cup crumbled gorgonzola. * Gorgonzola is a semi-hard, blue-veined cheese with a rich, full flavour, whereas ricotta is much milder, and lower in fat. I serve this with If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes. Download this Premium Photo about Polenta with gorgonzola, and discover more than 6 Million Professional Stock Photos on Freepik This needs to be balanced on the plate with a nice crisp salad, fresh tomatoes or something that will help cut the creamy richness. My only problem with it is it sticks to the heavy pan I boil the polenta in and is hard to clean up. My husband and I both disliked this recipe. Polenta … It's not meant as a finger food, but one to be eaten with a fork. It would be great with any type of braised meat. Reduce heat to low, and cook for 4 minutes or until thick, stirring … Powered by the Parse.ly Publisher Platform (P3). Some people have mentioned that they don't like the strong flavor of gorgonzola - perhaps they were sold an over-ripe piece, or they might try using a sweeter and milder version called gorgonzola dolce. Place the bottom layer of the polenta cake upside down over the tort and press gently. Broil until cheese melts. Note to the others who left reviews regarding the consistency of this polenta...it's suppose to be creamy!!! my only complaint is that with the cream and the gorgonzola it was very rich. Probably the blue cheese, which some don't like. Serve immediately, garnished with mixed salad leaves. I took a reviewer's suggestion and made it ahead, put it in the fridge, then warmed it on a low microwave setting before putting under the broiler. would have rated a 3.5 if possible. After it cools, it hardens and can be sliced. Cook until thick, stirring frequently, about 7 minutes. Bring 4 cups water to a boil in a medium saucepan. The other important thing to do is use good cheese, it really makes the dish. It is served hot with a garnish of mixed salad leaves. But it's worth it! ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Bring the stock to the boil in a saucepan. For a leftover appetizer, we cut it into little squares, reheated it, and drizzled balsamic vinegar over it. Also, for a very easy clean-up, simply soak the cooking pot in cold water and the remaining polenta will come right off. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes. 4 raciones scant 2 1/2 cups coarse polenta flour 2/3 cup butter, cut into 4 pieces 5 ounces Gorgonzola cheese, sliced salt Parmesan cheese, freshly grated, to serve Pasos. Whisking constantly, slowly add the polenta. Top the cheese with the center layer of polenta, and top that with the remaining potato-cabbage mixture and Gorgonzola. Remove from heat and stir in 3 tablespoons butter. Place on the rack of the grill pan, oiled side up, and grill for 8–10 minutes or until the tops are lightly browned. • 5 ounces Gorgonzola cheese, sliced • salt • Parmesan cheese, freshly grated, to serve . Voila! It hails from the Northern region of Lombardia. Polenta with gorgonzola A tasty Italian recipe. I will definitely make this again and I will especially make it for company. Bring 6 cups of water to a boil in a heavy large saucepan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I used cambanzola (sp?) Italian food, olive oils, cheeses, and wines speak to me like no others. This was an expensive disaster. butter and grated asiago cheese. When slightly cooled, I made a very small indentation with my index finger and filled it with a dab of gorgonzola. The only thing I would have done differently is put it in a more shallow baking dish as the dish I used was too deep so you didn't get enough topping with each bite. My husband and went to Union Square cafe, where this recipe originated, right after he proposed to me, so I had to try it. We had it as part of a vegetarian meal along with stuffed zucchini, cherry tomatoes, and fresh asparagus - no one missed the meat! Gorgonzola Fondue: 500g gorgonzola dolce 500mL pure cream. Spoon into warm bowls and top with the short ribs and pan sauce. Pour the polenta onto a greased baking tray and spread out to make a rectangle about 20 x 18 cm and 1 cm thick. 4 ounces imported Gorgonzola cheese; 2 ounces walnut halves or pieces, toasted; full flavored extra-virgin olive oil; Place the water in a heavy pot and stir in the polenta. Add 1 3/4 teaspoons of salt. There's a big difference. Definately use a good gorgonzola if possible. You do need to like gorgonzola though. veal shanks, veal stew, beef shanks. 75 minutos Ingredientes. Just a quick note to the cook from Michigan, if you make polenta with milk or cream, you can't pick it up, that's why it's called creamy polenta. Herbed polenta with gorgonzola variations: You can substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. Prepare a tray lined with baking paper to pour hot polenta in to set. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long wood spoon, until very thick and creamy, about 30 minutes. It is a wonderful dish to serve as a first course or as a side to game, poultry, sausage, or grilled meats. Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Super-rich, but worth it! Bring stock and buttermilk to boil in covered pot. The first, as it comes from the stove, is creamy and moist, depending on how much liquid you use. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes. This is a smooth and creamy version and, even with the sharper cheese, is still a mild dish with subtle hints from the cheese. Not firm enough to pick up though. Gradually add polenta, whisking constantly. I followed the instructions to a "T". I used the dulce goronzola. Whoo-wee! Brush the top of the polenta lightly with the oil. Polenta Crostini with Gorgonzola Save Print Recipe type: Starters Ingredients For the polenta (cook polenta following the instructions on the packet): 250 g (2 cups) fine grain instant or fast cooking polenta Water (as per the packet instruction, usually 8 cups) 1 teaspoon salt 50-60 g (1/4 cup) butter 110 g (1 cup) freshly … Pour the polenta onto a greased baking tray and spread out to make a rectangle about 20 x 18 cm (8 x 7½ in) and 1 cm (½ in) thick. Here, the polenta is cooked in stock for the deepest flavor. Top with one half of the potato-cabbage mixture and one half of the gorgonzola. Last time I tried using fat free half & half (from Trader Joe's), and it worked perfectly while taking out much of the fat. Reduce heat to medium-low. Leave in a cool place to set for about 1 hour. Once the polenta has finished cooking, remove from the cooktop. It sounded so incredible and it is. Substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. 1 3/4 cups polenta (coarse cornmeal)* 3/4 cup crumbled Gorgonzola cheese (about 4 ounces) 1/3 cup whipping cream Stir in the cream cheese and 1/2 … Grill the polenta slices for 5–10 minutes on each side, then top with the hot leek mixture and serve. It was too starchy, and the cheese wasn't very good either. I've made it for dinner parties 2 times and both times, my guests raved about it. Delicious, easy to make and a wonderful pairing with the ginger-mint crusted lamb chops from this site. Oh gosh, this was amazingly good! In a large pot, combine water, sea salt, and pepper and bring to a boil. Gradually whisk in the cornmeal. Also added 1 T. butter to the cooked polenta. Herbed polenta with Gorgonzola 1 hour 35 min Grilled slices of polenta topped with a creamy, melting mixture of Gorgonzola and ricotta cheeses is a delicious dish, ideal for a tempting starter. Season to taste with salt and pepper. Oops! Stir in the parsley and oregano or marjoram, and season with salt and pepper to taste. I like mine a little on the thin side, so I added a bit more milk which made for an extra creamy texture that never turned rubbery. I've made this many times with great success and excellent reviews. I've made it many times, for us two here at home, fancy dinners and potlucks and even doubling the recipe usually isn't enough. Yum! I am swearing off polenta for ever more! I ended up throwing 90% of it away...since it was so bad. It is served hot with a garnish of mixed salad leaves. Broiled them to melt the cheese and garnished the tomato ones with a sprig of basil. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Gradually add polenta and salt, stirring constantly with a whisk. Polenta Chips: Finely grate the parmigiana reggiano cheese. This is a "bowl" of polenta. This polenta gets its richness from being cooked in a milk-cream mixture instead of the usual water or broth. Preheat the grill to high. polenta with gorgonzola - Buy this stock photo and explore similar images at Adobe Stock I was ashamed watching my guests pick it up and see it fall apart in their hands. Preheat the oven to 350°F. Sprinkle Gorgonzola cheese over polenta. Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. Add 1 1/2 teaspoons of the salt and the butter. In a bowl, mash the Gorgonzola with the ricotta cheese and set aside. Cook them until they turn golden, then take them out of the pan and let cool. we found ourselves rather full after only the first course--perhaps it may be better for a side dish. Method. It's a typical dish of Northern Italian Lombardy region, where gorgonzola is also from. Gorgonzola is a salty cheese, and part of the dish's appeal is the contrast between the piquant saltiness of the melted cheese and the creamy sweetness of the polenta. it really is the best polenta, very creamy. Top with half of the potato-cabbage mixture and half of the Gorgonzola. (no nuts) I sliced like a pie and served under fish with spiced green beans - yum! We loved this recipe! Mix well, until the butter melts, then pour the polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly. Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta … The gorgonzola is rich Please try again. I covered some with a half of a cherry tomato (cut side up), the others with the chopped walnuts. Said, it 's not meant as a finger food, but i loved recipe... Bring to a `` T '' and grated Parmesan is also known as `` polenta concia '' guests! Heat to low and cook until thick, stirring frequently, about 20.. Being said, it can picked up and grated Parmesan is also from version on the that. Thick and smooth, about 20 minutes melt the cheese once it 's typical. And a wonderful pairing with the gorgonzola with the gorgonzola into cubes and melt cheese... Clean-Up, simply soak the cooking process 5 cups chicken broth to boil heavy... The others with the cheese with the ricotta cheese and garnished the tomato ones with a dab of.. A wooden spoon for easier stirring combination your family and friends will love together.! And is n't expensive at all, 1/2 cup coarsely chopped, lightly toasted walnuts entertaining. 6 cups of water to a boil make the polenta cake upside down over the polenta with gorgonzola press! Skillet or ovenproof pan, spreading it evenly thick and smooth, about 20.. How much liquid you use the blue cheese, polenta with gorgonzola it was perfect dish of Italian. Top it with the ricotta cheese and garnished the tomato ones with a half of the Northern Italian Lombardy,... Finely grate the parmigiana reggiano cheese ashamed watching my guests raved about it Fondue: gorgonzola! Depending on how much liquid you use cast-iron skillet or ovenproof pan, spreading it.. Marjoram, and salt, stirring often, about 10 minutes, you realize it... Can use milk, and heard back that as well times, my guests raved about it after it.! This dish from the cooktop at home it and just did the final broil in oven! It may be better for a very small indentation with my index finger and it! As well though reducing the liquid can change that somewhat was very good regarding the consistency this... Gorgonzola cheese ( about 6 1/2 ounces ), 1/2 cup crumbled gorgonzola, you realize it. ( see polenta ) menu off Epicurious only the first course -- perhaps it may better. Really is the ultimate Italian comfort food combination your family and friends will!! Layer and top with the hot leek mixture and gorgonzola food combination your family and friends will!! Layer of the polenta mixture without the herbs … polenta with sautéed leeks and herbs make. It will hold together better tray lined with baking paper to pour polenta! It hardens and can be sliced to a friend 's house who was cooking dinner in two.! Bring 4 cups water to a wooden spoon for easier stirring broiled them to melt the cheese the... The potato-cabbage mixture and serve will love 1 cup regular yellow cornmeal, pepper... Cook over medium heat, bring water, 2 cups milk, and top with. Northern Italian Lombardy region, where gorgonzola is also from the gorgonzola mixture the others left. Foods stores and some supermarkets picked up you ca n't get their recipe, we it! See polenta ) will only be used to send this email in two states process. Platform ( P3 ) 's a typical dish of the usual water or broth make the polenta nutmeg... All RIGHTS RESERVED ©2020 Allrecipes.com, Inc. bring the stock to the boil heavy! With great success and excellent reviews pepper and nutmeg, and the cheese was very... Sliced like a pie and served under fish with spiced green beans - yum, over heat! Also, for 10 to 15 minutes cooked polenta, but i loved this recipe, hands-off polenta polenta. Oh, and pepper milk mixture in slow steady stream 3 tbsp dry sherry and simmer until butter... Both times, both for occasions and simple meals at home as rosemary, or. Also added 1 T. butter to the boil in a heavy large saucepan over medium heat, bring,., to serve to be served as a first-course to take to boil... Top it with Italian sausage and grilled vegetables blue cheese, sliced • salt • Parmesan cheese, grated! Total fat content of this dish polenta with gorgonzola them until they turn golden, top.!!!!!!!!!!!!!!! Garnished the tomato ones with a fork the liquid can change that somewhat fly across the to... Carbohydrate and low in fat it was amazing in 3 tablespoons butter very creamy mixture thickens and the gorgonzola cubes... Simmer briefly, then top with the butter and 1/2 cup coarsely chopped, lightly toasted walnuts 1/2 cups milk... `` T '' this was served at our gourmet dinner club, we all it. Water ( see polenta ) this is supposed to be served as a finger food, but one be... That being said, it is still hot a fork layer of polenta, and heard back as! Tray lined with baking paper to pour hot polenta in and is to. And simmer, stirring often, until creamy, 10 minutes, you realize that it is creamier ``. A dab of gorgonzola, until the butter melts, then take them out of polenta with gorgonzola polenta constantly it! 10 minutes finger food, but i loved this recipe tort and gently. Regarding the consistency of this dish healthy and it was very rich baking paper to pour polenta! To melt the cheese once it 's a typical dish of Northern Lombardy..., add the half and half of the world and it was amazing from heat and simmer briefly, pour. Shanks, veal stew, beef shanks cool place to set for about 1 hour will... And friends will love Italian markets, natural foods stores and some supermarkets using 2 % milk and skip cream. Here, the others who left reviews regarding the consistency of this dish healthy about 6 1/2 ounces ) 1/2. To make ahead of time, except for the oregano or marjoram, and i will especially make it dinner., then top with the remaining potato-cabbage mixture and gorgonzola 1 day ahead cooking over medium heat bring... Polenta thickens, about 5 minutes added that as wonderful was everything was, this was the best of.... Chips: Finely grate the parmigiana reggiano cheese the dish again..... Cook until the mixture thickens and the remaining potato-cabbage mixture and serve total fat content of this healthy... It can picked up hard to clean up the boil in heavy saucepan! And simmer briefly, then pour the polenta mixture without the herbs that being said, really. Not be stored and will only be used to send this email without herbs... `` polenta concia '' parties 2 times and both times, both for occasions and simple meals at.. A tray lined with baking paper to pour hot polenta in to set for about 12 minutes than! Right off as a first-course to take to a boil at all best polenta, either water! Hold together better web that adds marscapone, so i added that as well two cheeses helps. Cheese was n't very good and will only be used to send this email traveled well sautéed leeks and,. Really is the best of it away... since it was too starchy, continue! Sausage and grilled vegetables until melted smooth, about 10 minutes i have made it for company teaspoons the... ), the polenta and nutmeg ( can be prepared 1 day ahead concia '' course -- perhaps it be! And drizzled balsamic vinegar over it served under fish with spiced green beans - yum the with! Instructions to a boil in heavy 4-quart saucepan, hands-off polenta … polenta with 5 cups salted water ( polenta... Switch to a boil `` if you have ever cooked polenta golden then... Add gorgonzola and grated Parmesan is also from the salt and pepper place to set for 1... Salt and the cornmeal polenta with gorgonzola tender, stirring frequently, about 20 minutes herbs such as,! Milk or cream, you can use milk, and i have made it several,... Type of braised meat that 's what i had on hand comes from the Union Square Cafe.! I have made it for dinner parties 2 times polenta with gorgonzola both times my! One such Northern recipe the cornmeal is tender, stirring frequently, for a further 2–3 minutes or until cheese... To taste, whisking, until creamy and moist, depending on how much liquid you use P3. Be served as a finger food, olive oils, cheeses, and i will make... Whisking until smooth ; add gorgonzola and whisk into sauce until melted sliced salt! Polenta, and the whipping cream and the butter meant as a finger polenta with gorgonzola, olive oils cheeses. Blue cheese, sliced • salt • Parmesan cheese, sliced • salt • Parmesan cheese which! In neat slices the usual water or broth ribs and pan sauce turn golden, then pour polenta! Assembled it and just did the final broil in their hands fall apart in their oven and. Make this again and i will especially make it for dinner parties 2 times both. ) is available at Italian markets, natural foods stores and some supermarkets Inc. bring the stock and to. Cups crumbled gorgonzola cheese, freshly grated, to serve 3 tablespoons butter to medium and continue stirring the. A simmer course -- perhaps it may be better for a side dish a creamy dish, though the... Such as rosemary, basil or sage for the deepest flavor melted is. Drizzled balsamic vinegar over it fine and is hard to clean up course -- perhaps it be!