Indulge in a Creamy Delight: Gorgonzola Polenta: With its rich, nutty flavor and smooth texture, Gorgonzola Polenta is a culinary masterpiece that elevates comfort food to a gourmet experience. Originating from the Northern Italian region of Lombardy, this dish combines the creaminess of polenta with the bold, piquant taste of Gorgonzola cheese. Join us as we embark on a culinary journey, exploring the origins of this classic dish and presenting a collection of delectable Gorgonzola Polenta recipes that will tantalize your taste buds. From traditional Italian recipes to modern interpretations with unique twists, we have something for every palate. So, prepare to immerse yourself in a world of cheesy goodness as we unveil the secrets behind this timeless dish and guide you through a symphony of flavors that will leave you craving for more.
Let's cook with our recipes!
GORGONZOLA POLENTA BITES
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
POLENTA WITH GORGONZOLA
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
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.
CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: 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).
Provided by Jill Silverman Hough
Categories Herb Blue Cheese Beef Rib Cornmeal Red Wine Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Planning tip:
- 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 you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
- 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.
- 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. 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. 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.
- Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA
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
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
POLENTA WITH GORGONZOLA
Steps:
- Bring stock and buttermilk to boil in covered pot.
- Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
- Stir in the Gorgonzola thoroughly, and season with salt and pepper.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 779 milligrams, Sugar 7 grams
CREAMY POLENTA WITH GORGONZOLA AND SPINACH
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
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.
POLENTA GRATIN WITH GORGONZOLA CHEESE
Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast.
Provided by evelynathens
Categories Cheese
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For polenta: Butter 9 X 13 inch baking dish.
- Bring water, sage, olive oil and salt to boil in medium saucepan.
- Gradually add cornmeal in thin stream, stirring constantly.
- Reduce heat to low.
- Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
- Immediately spread polenta in prepared dish; smooth top.
- Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
- For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
- Reduce heat to low.
- Simmer 10 minutes.
- Melt butter in another medium saucepan over moderate heat.
- Add flour.
- Whisk until smooth and bubbling (do not brown), about 2 minutes.
- Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
- Cook until thick, stirring frequently, about 7 minutes.
- Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees F.
- Butter 9 X 13 inch baking dish.
- Spread ½ cup of the sauce on the bottom.
- Cut polenta into 2 inch squares that are ¼ inch thick.
- Cut each square in half horizontally.
- Place squares in baking dish, overlapping edges slightly.
- Pour remaining sauce over.
- Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
- Bake until polenta is heated through and top is golden-brown, about 50 minutes.
- Cool 10 minutes before serving.
CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HE
From Bon Appetit 10/07......... I followed the recipe exactly and the combination of the short ribs, creamy gorgonzola polenta and gremolata made a fabulous meal. Made the ribs the day before to make it easier to skim the fat. So much of the meal can be made ahead of time that it really makes for an easy prep the day of a dinner party. For what to drink-Bon Appetit suggests: 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).
Provided by Meredith .F
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:.
- 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 you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden.
- 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.
- 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. 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. 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.
- Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.
- To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a 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.
- To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.
GORGONZOLA POLENTA
Provided by Jill Silverman Hough
Categories Side Vegetarian High Fiber Blue Cheese Cornmeal Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- 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.
- *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
POLENTA CON IL GORGONZOLA IN PENTOLA A PRESSIONE (BAKED GORGONZOLA POLENTA)
Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola is also from. Polenta requires a long cooking time, about 45 minutes in a regular pot, but the pressure cooker allows to bring to the table an original Italian dish in a little more than half an hour!
Provided by tea
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 57m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 397.6 calories, Carbohydrate 30.9 g, Cholesterol 65.4 mg, Fat 24.7 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 13.8 g, Sodium 1075.8 mg, Sugar 2.1 g
POLENTA AND GORGONZOLA
Serve this creamy polenta with our Wild Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
- Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
- Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
- Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.
GORGONZOLA POLENTA FRIES
Steps:
- Bring water, cream, garlic, salt and pepper to a boil in a medium saucepan; slowly whisk in cornmeal. Cook over medium-low heat until mixture begins to thicken, then stir in cheese. Cook and stir vigorously for about 5 minutes more or until mixture is as thick as bread dough. Spread 1/2-inch thick on a baking sheet and refrigerate for 1 hour. Cut into 1/2-inch strips resembling French fries. Heat oil to 325°F in a large deep pan. Carefully cook fries in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Tips:
- Use fresh ingredients: Fresh polenta, gorgonzola cheese, and vegetables will give your dish the best flavor.
- Cook the polenta according to the package directions. Be sure to stir it constantly to prevent it from sticking to the bottom of the pot.
- Use a good quality gorgonzola cheese. A creamy, flavorful cheese will make all the difference in this dish.
- Don't overcook the vegetables. You want them to be tender but still have a bit of a bite to them.
- Serve the polenta immediately. It will start to thicken as it cools.
Conclusion:
Gorgonzola polenta is a delicious and easy-to-make dish that is perfect for any occasion. It is creamy, flavorful, and packed with vegetables. Plus, it is a great way to use up leftover polenta. So next time you are looking for a new and exciting recipe, give gorgonzola polenta a try!
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