Photo: Polenta with Gorgonzola Cheese Recipe
Ingredients
- 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
Directions
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.
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By lenoreannm_12601274
Sherrills Ford, 73
on March 12, 2010
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This recipe is perfect--creamy and salty, warm and filling. the large (1/2 inch cubes of gorgonzola do not melt entirely, which gives this dish a wonderful texture. It is rich and satisfying enough to be a meal instead of a side dish--I served it with a green salad and white wine. I will definitely make this again. Thank you, Giada.
By karen.n.wight_1...
Charlottetown, AL
on April 09, 2009
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I made this for guests - it was my first time making polenta, and it was their first time trying it. We were all unsure of the consistency and taste after the first mouthful (consensus - we'd rather have mashed potatoes.... After a couple of bites, we all fell in love with it and every single person went back for seconds. So easy to prepare, just make sure you're close to the pot as you really do need to stir it constantly. Thanks for the delicious recipe!
By Chef Giacomo
Amherstview, ON
on March 20, 2008
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Excellent taste and texture. Very easy to prepare, although you do have to stand over the stove almost constantly.
I added half-again the called-for amount of gorgonzola and 2 tablespoons of heavy cream the second time I made it, and the result was a creamier texture and a bit more bite.
Read all 16 reviews