Best 11 Creamy Polenta With Gorgonzola And Spinach Recipes

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Creamy polenta is a versatile dish that can be enjoyed as a main course or a side dish. It is made with cornmeal, milk, and water, and can be flavored with a variety of ingredients, such as cheese, vegetables, and herbs. In this article, we will share two delicious recipes for creamy polenta: one with gorgonzola and spinach, and one with roasted tomatoes and basil. Both recipes are easy to make and can be tailored to your own taste preferences. So gather your ingredients and let's get cooking!

Here are our top 11 tried and tested recipes!

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.

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA



Creamy Polenta with Mushrooms and Gorgonzola image

This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 cup yellow cornmeal
2 tablespoons butter
1 cup coarsely chopped yellow onions
1/4 teaspoon salt
1 red bell pepper, cut in large chunks (2 cups)
8 oz fresh cremini mushrooms, quartered (3 cups)
1 bunch lacinato kale, ribs removed, roughly chopped (6 cups)
1/2 cup dry white wine
1/2 cup crumbled Gorgonzola cheese (2 oz)

Steps:

  • For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
  • Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
  • Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g

CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

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

CREAMY POLENTA WITH GORGONZOLA AND SPINACH



Creamy Polenta with Gorgonzola and Spinach image

Provided by Bill Dodson

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Blue Cheese     Cornmeal     Spinach     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

4 cups low-salt chicken broth
2 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
1 1/2 cups polenta (coarse cornmeal)*
1 cup (packed) chopped fresh spinach
1/2 cup whipping cream
1 cup crumbled Gorgonzola cheese
3 tablespoons chopped fresh parsley

Steps:

  • Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
  • Sold at Italian markets, natural foods stores, and some supermarkets.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
  • In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
  • Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 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.

CREAMY POLENTA WITH SPINACH



Creamy polenta with spinach image

Delicious, comforting and ready in five minutes

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Number Of Ingredients 3

175g quick-cook polenta
5 tbsp mascarpone
100g bag spinach

Steps:

  • Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

Nutrition Facts : Calories 240 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta With Gorgonzola Cheese image

This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum!

Provided by Breanna in T.O

Categories     Grains

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups cold water
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 (13 ounce) package instant polenta
3/4 cup heavy cream
3 ounces gorgonzola, cut into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
  • Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.

Nutrition Facts : Calories 153.8, Fat 15.1, SaturatedFat 9.5, Cholesterol 51.4, Sodium 698.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.7

POLENTA WITH MUSHROOMS AND SPINACH



Polenta with Mushrooms and Spinach image

As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 tube (18 ounces) polenta, cut into 1/2" slices
1 pound sliced fresh mushrooms
1 shallot, chopped
1/2 cup sherry
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable broth
5 cups fresh baby spinach (about 5 ounces)

Steps:

  • Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For a richer flavor, use chicken or vegetable broth instead of water to cook the polenta.
  • If you don't have gorgonzola, you can substitute another blue cheese, such as Roquefort or Stilton.
  • Use fresh, baby spinach for the best flavor. If you only have frozen spinach, thaw it and squeeze out as much excess water as possible before using.
  • Add a pinch of nutmeg or red pepper flakes to the polenta for a little extra flavor.
  • Serve the polenta immediately after it is cooked, as it will start to thicken as it cools.

Conclusion:

This creamy polenta with gorgonzola and spinach is a delicious and easy-to-make side dish that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. The gorgonzola and spinach add a touch of sophistication to the dish, making it perfect for a special dinner party. But it is also easy enough to make for a weeknight meal. So next time you are looking for a new side dish, give this creamy polenta a try. You won't be disappointed!

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