Recipe courtesy Food Network Magazine
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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.
Photograph by Antonis Achilleos
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Photo: Gorgonzola Polenta Recipe
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By handmgambale@co...
Indian Head, MD
on April 04, 2011
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Very tasty and easy to do. I was surprised that the gorgonzola added a nice flavor to the corn grits. Usually I add other cheeses that are not as pungent as gorgonzola but creamier to my polenta but the amount of gorgonzola used is just the right measure. Will do again since it was also quick to make.
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