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Polenta with Gorgonzola Recipe

Polenta with Gorgonzola Recipe

Pour the water into a large, heavy-bottomed pot and bring to a boil over high heat. Stir in the salt and reduce heat to medium-low. When the water slows to a simmer, start adding the polenta in a very slow, steady stream, stirring it constantly with a long, strong wooden spoon. (Marcella Hazan counsels: The stream of cornmeal must be so thin that you can see the individual grains. A good way to do it is to let a fistful of cornmeal run through nearly closed fingers.) Continue adding the polenta and stirring until it is used up and then stir the polenta until it is thick and beginning to pull away from the sides of the pan, about 20 minutes. Allow the polenta to cool. As it is cooling, shape it into a rectangle about 1-inch thick.

Preheat the broiler or grill.

Cut the polenta into 4-6 rectangles, each about 3-by-5 inches. Brush the rectangles well with oil. Lightly grease a shallow, flameproof baking pan or dish large enough to hold the polenta rectangles in a single layer and set aside.

Lightly grease a large grill pan (preferably) or cast-iron frying pan and heat over high heat until very hot. Working in batches if necessary, sear the polenta rectangles, turning once, until crisp and slightly charred on both sides, 2-3 minutes per side. 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. Serve immediately.


Recipe Summary

  • 1 tablespoon extra-virgin olive oil, or to taste
  • 1 quart water
  • 1 cup polenta
  • ½ teaspoon salt
  • 4 tablespoons butter, divided
  • ¾ cup crumbled Gorgonzola cheese
  • ¼ cup grated Parmesan cheese

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.


Recipe Summary

  • 2 tablespoons olive oil
  • 1 pound chicken livers, trimmed and chopped
  • 1 medium onion, sliced
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 7 mushrooms, sliced
  • 1 (14.5 ounce) can peeled and diced tomatoes, drained
  • 1 cup white wine
  • salt and pepper to taste
  • 2 cups chicken stock
  • ¾ cup milk
  • 1 cup dry polenta
  • 4 ounces Gorgonzola cheese, crumbled

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.


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

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

Step 6

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).

Step 7

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 youɽ prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.


Baked Polenta Layered with Tomato, Fontina, and Gorgonzola

This polenta gratin looks inviting baked in a large earthenware dish–bring it to the table bubbling and fragrant and serve it family style. For more formal occasions, it is very attractive baked in individual dishes. Both the polenta and the tomato sauce can be made well in advance. Putting the casserole together takes only a short time.

Occasion Casual Dinner Party, Formal Dinner Party

Recipe Course Main Course

Dietary Consideration Vegetarian

Equipment Baking/gratin Dish, Food Mill

Five Ingredients or Less Yes

Taste and Texture Cheesy, Herby, Rich

Ingredients

  • 1½ to 2 pounds meaty tomatoes or canned whole tomatoes , roughly chopped
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 basil leaves or a good pinch dried basil
  • 2 branches parsley
  • ½ small yellow onion , finely diced
  • 1 clove garlic , finely chopped
  • Sugar , if necessary
  • Salt and pepper
  • 1½ cups coarse cornmeal
  • 8 ounces Fontina cheese, thinly sliced
  • 5 ounces Gorgonzola cheese
  • Fresh herbs: oregano or marjoram , basil, chopped, for garnish

Instructions

Make a simple tomato sauce. Warm the olive oil with the bay leaf, basil, parsley, onion, and garlic, and cook slowly for 3 to 4 minutes. Add the tomatoes, raise the heat to medium high, and cook until they are quite soft and broken apart, about 15 minutes. Pass them through a food mill then return the sauce to the pan, and simmer until quite thick. If needed, add a pinch or two of sugar to balance the acidity, and season with salt and freshly ground black pepper. This should make 1½ cups.

While the sauce is cooking, bring 4½ cups water to a boil and add 1½ teaspoons salt. Whisk in the cornmeal in a stream so that lumps don't form, and when it has all been added, switch to a wooden spoon, lower the heat, and stir for 15 minutes. Pour it into a loaf pan or a 9-by-12-inch baking dish, and set it aside to cool. When it is thoroughly cool and firm, turn it out and slice it into pieces about ½ inch thick and about 3 inches long. If a loaf pan was used, cut the pieces again, diagonally.

Preheat the oven to 400°F. Lightly butter a gratin dish, and spread about 1 cup of the tomato sauce over the bottom. Arrange the polenta and the slices of Fontina in overlapping layers. Carefully spoon the remaining tomato sauce over the layers in a decorative way, leaving bands of red sauce between the yellow polenta and cheese. Crumble Gorgonzola over the top, pepper generously, and bake the gratin, uncovered, for 25 to 35 minutes. The cheese will melt into the tomato, making a sauce to spoon over the polenta. Garnish with the fresh herbs.


Gorgonzola Polenta

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.

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List of Ingredients

  • 2.2 LB. of white potatoes
  • 1 1/4 C. of milk
  • 10 OZ. of boiled and drained corn
  • 1 1/3 C. of Italian 00 flour
  • 2/3 C. of fresh cream
  • 1 C. of grated Grana Padano cheese
  • 4 OZ. of sharp Gorgonzola
  • 2 of egg yolks
  • Vegetable stock powder
  • Salt

Method

Cook the potatoes in salted boiling water for about 35 minutes. Place 2/3 cup of milk, the cream, a teaspoon of vegetable stock powder and the corn in a large saucepan. Bring to a boil and cook over low heat for 15 minutes or until the corn has completely softened. Blend it all together and filter this is your liquid polenta.

Peel the still-hot potatoes, mash them immediately with a potato ricer and knead the potatoes with the flour and egg yolks until you get a soft and smooth dough. Make rolls about 1/2 inch in diameter from the dough, then cut into pieces about 3/4 inch each and stripe them using the tines of a fork to make the gnocchi.

Cut the Gorgonzola into cubes and melt it over low heat with the remaining milk. 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. Cook them until they turn golden, then take them out of the pan and let cool. Cook the gnocchi a few at a time in salted boiling water, draining them as soon as they rise up to the surface. Distribute the liquid polenta into dishes, then add the gnocchi, the melted Gorgonzola, the crumbled up discs and serve immediately.


  • 1 cup uncooked instant polenta
  • ½ cup grated parmesan
  • ½ cup heavy cream
  • Salt and white pepper to taste
  • 7 ounces gorgonzola

Cook your polenta according to package instructions. Once cooked, stir in the parmesan cheese and heavy cream. Season with salt and pepper to taste.

Spoon the cooked polenta into 4 individual oven-proof serving pots (like Le Creuset mini cocottes) or into a large oven-proof dish. Crumble the gorgonzola all over the top of each pot of polenta and cover with a lid or foil. Bake in the oven for about 15 minutes or until the gorgonzola is runny and the polenta is warmed through. Serve immediately.


Fried Polenta with Mushrooms and Gorgonzola Sauce

Fried polenta with mushrooms and Gorgonzola sauce. Cooked polenta served with homemade Gorgonzola sauce.

Ingredients

  • For the Polenta:
  • 1 poind (480 g) cornflour
  • 2 quarts(2L) water
  • 2/3 oz(20 g) salt
  • 2 tablespoons olive oil
  • For Gorgonzola Sauce:
  • 3¹⁄³ oz(100 g) dried shiitake mushrooms,soaked
  • 3/4 pound (400 g) >mushrooms,thinly sliced
  • 1 onion,peeled and diced
  • 2 cloves garlic,peeled and minced
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1 cup (250 ml) sour cream
  • 5 oz (150 ml) milk
  • 1/4 pound (120 g) Gorgonzola
  • salt and freshly ground black pepper,to taste
  • handful of chopped walnuts

Method

Step 1

For Polenta: In a heavy saucepan,dissolve salt in water and bring to a boil. Gradually stir in cornflour,then reduce the heat to low and cook,stirring frequently,until very thick,for about 30 minutes.

Step 2

Place cooked polenta on a parchment paper. Roll up and wrap in parchment paper.Refrigerate overnight.

Step 3

Cut frozen polenta into a squares. In nonstick skillet,preheat olive oil. Add polenta squares and fry until golden brown.(3-5 minutes)

Step 4

For Gorgonzola Sauce: Preheat butter and cooking oil in a saucepan. Add onion and garlic and cook until golden brown.(3-5 minutes)

Step 5

Add squeezed Shiitake and mushrooms .Cook until golden brown. (3-5 minutes) Pour the milk into a saucepan and bring to a boil.

Step 6

Add Gorgonzola cheese and mix together until smooth,then add sour cream and seasoning. Bring mixture to a boil.

Step 7

Mix Gorgonzola sauce with fried mushrooms and pour over fried polenta. Sprinkle with chopped walnuts.


Braised Beef Short Ribs over Polenta with Gorgonzola

For the short ribs:
Pat the ribs dry with paper towels and sprinkle generously with salt and pepper. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. (I don’t have a Dutch oven (yet!), so I just prepared everything in my cast iron skillet and then transferred to a crockpot for the slow-cooking.) Add as many ribs as will fit into the pan in a single layer and cook, turning as needed, until well browned on all sides, about 10 minutes total. Transfer the browned ribs to a bowl, and brown the remaining ribs the same way. Remove all ribs to the bowl and tent with foil to keep warm.

Add the onions, carrots, and celery to the same pot and saute until tender, about 10 minutes. Then add the wine, bring to a simmer, and deglaze the pot, stirring to scrape up any browned bits from the pot bottom. Add the tomatoes, stock, and rosemary sprigs and bring the liquid to a simmer. Return the ribs to the pot and bring the liquid back to a simmer. Reduce heat to low, cover, and cook the ribs, turning them occasionally, until meat is very tender and falling off the bone, about 2 1/2 hours*.

* Note: If you don’t have a Dutch oven or heavy pot large enough to handle this – or if you don’t want to be chained to your kitchen for 3 hours, you can start the recipe in a large cast iron skillet and finish in a crockpot. Just take the recipe through to the deglazing point in the skillet, then add everything to a crockpot and SET IT AND FORGET IT! You can let these babies cook on low heat for 8 hours or more in the crock pot. Low and slow is great for meat like this.

For the Polenta with Gorgonzola:

Preheat oven to 350 degrees F.

In a 2-quart baking dish, whisk together 3 cups water with the milk, polenta, and 1 teaspoon salt. Place into the preheated oven and bake, uncovered, until the liquid has been absorbed and the polenta is tender, about one hour.

Remove the dish from the oven and whisk the polenta until creamy. Stir in the Gorgonzola and butter, distributing evenly. Sprinkle the Parmigiano Reggiano evenly over the top.

Return the dish to the oven and bake until the cheeses are melted and the top is lightly browned, about 10 minutes. Serve at once.