This was an expensive disaster. My only problem with it is it sticks to the heavy pan I boil the polenta in and is hard to clean up. Serve immediately, garnished with mixed salad leaves. Return mixture to boil. POLENTA: In a large pot, over medium-high heat, bring water, 2 cups milk, and salt to a boil. Add 2 tablespoons of unsalted butter and 1/2 cup crumbled gorgonzola. 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. Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened. Here, the polenta is cooked in stock for the deepest flavor. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. The other important thing to do is use good cheese, it really makes the dish. I did use the gorgonzola dolce, which was very good. Top it with the cheese once it's warm turn on the broiler and melt the cheese. In a large pot, combine water, sea salt, and pepper and bring to a boil. We served it with filet mignon in a roasted red pepper sauce and it was amazing. my only complaint is that with the cream and the gorgonzola it was very rich. Verrrry rich! Stir in the parsley and oregano or marjoram, and season with salt and pepper to taste. In a bowl, mash the Gorgonzola with the ricotta cheese and set aside. Gorgonzola Fondue: 500g gorgonzola dolce 500mL pure cream. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Polenta with Gorgonzola My family tells me I’m mostly Irish, and if that’s true, then I must have lived a former life in an Italian village. Whoo-wee! Powered by the Parse.ly Publisher Platform (P3). polenta with gorgonzola - Buy this stock photo and explore similar images at Adobe Stock For a cocktail party, I poured the polenta mixture into miniture muffin pans. Mixing the two cheeses together helps to keep the total fat content of this dish healthy. Brush the top of the polenta lightly with the oil. Definately will make again! Grill for a further 2–3 minutes or until the cheese has melted and is beginning to brown. Turn the polenta slices over and top with the Gorgonzola mixture. Polenta with gorgonzola A tasty Italian recipe. Add. Gradually whisk in the cornmeal. Place on the rack of the grill pan, oiled side up, and grill for 8–10 minutes or until the tops are lightly browned. My husband and went to Union Square cafe, where this recipe originated, right after he proposed to me, so I had to try it. 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. *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. Place the bottom layer of the polenta cake upside down over the torta and press gently. I will definitely make this again and I will especially make it for company. Cook until thick, stirring frequently, about 7 minutes. It hails from the Northern region of Lombardia. I ended up throwing 90% of it away...since it was so bad. It sounded so incredible and it is. Make sure to season the polenta liberally with salt and pepper. Broil until cheese melts. • 5 ounces Gorgonzola cheese, sliced • salt • Parmesan cheese, freshly grated, to serve . Top the cheese with the center layer and top that with the remaining potato-cabbage mixture and gorgonzola. Voila! The first, as it comes from the stove, is creamy and moist, depending on how much liquid you use. * For grilled polenta with sauted leeks and herbs, make the polenta mixture without the herbs. I took a reviewer's suggestion and made it ahead, put it in the fridge, then warmed it on a low microwave setting before putting under the broiler. Lower the heat to medium and continue stirring as the polenta thickens, about 10 minutes. Gradually add polenta and salt, stirring constantly with a whisk. Leave in a cool place to set for about 1 hour. Preheat broiler. I reduced liquid by 1/2 cup (and used 4 cups fat free cream) and put mixture in a glass pie dish to broil. Transfer cooked polenta to 9-inch-diameter glass pie dish. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. veal shanks, veal stew, beef shanks. Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. I'm a great fan of polenta, and this is one of the best recipes I've found....easy and quick to make. Top the cheese with the center layer of polenta, and top that with the remaining potato-cabbage mixture and Gorgonzola. and salty in itself. Gradually whisk in the polenta. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I disagree with the cook who suggested plenty of salt in the cooking process. Oh, and I use Costco's domestic gorgonzola, works fine and isn't expensive at all. This was very, very good. Last time I tried using fat free half & half (from Trader Joe's), and it worked perfectly while taking out much of the fat. We had it as part of a vegetarian meal along with stuffed zucchini, cherry tomatoes, and fresh asparagus - no one missed the meat! Substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Bring the stock to the boil in a saucepan. • For grilled polenta with sautéed leeks and herbs, make the polenta mixture without the herbs. Transfer cooked polenta to 9-inch-diameter glass pie dish. For a leftover appetizer, we cut it into little squares, reheated it, and drizzled balsamic vinegar over it. we found ourselves rather full after only the first course--perhaps it may be better for a side dish. Herbed polenta with gorgonzola variations: You can substitute other herbs such as rosemary, basil or sage for the oregano or marjoram. Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. 1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces), 1/2 cup coarsely chopped, lightly toasted walnuts. Used mostly 2% milk, and it came out in neat slices. Gradually whisk polenta into milk mixture in slow steady stream. Please try again. Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Pour the polenta into soup plates or individual ovenproof dishes while it is still hot. I used 2 cups cream & 2 1/2 cups skim milk, as that's what I had on hand. Bring 4 cups water to a boil in a medium saucepan. I was ashamed watching my guests pick it up and see it fall apart in their hands. Bring 6 cups of water to a boil in a heavy large saucepan. Broil until cheese melts. Stir in the cream cheese and 1/2 … Cut the Gorgonzola into cubes and melt it over low heat with the remaining milk. Polenta … I've made this many times with great success and excellent reviews. It was too starchy, and the cheese wasn't very good either. POLENTA WITH GORGONZOLA is one such northern recipe. The email addresses you've entered will not be stored and will only be used to send this email. Bring stock and buttermilk to boil in covered pot. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 … Also added 1 T. butter to the cooked polenta. The flavor is out of the world and it got such rave reviews. My husband and I both disliked this recipe. Stir well to combine. Method. You can use milk, half & half or simply water...and it will hold together better. POLENTA WITH GORGONZOLA Two guys and the kitchen. would have rated a 3.5 if possible. Prepare a tray lined with baking paper to pour hot polenta in to set. Place the bottom layer of the polenta cake upside down over the tort and press gently. Fabulous...one of the best parts of my totally do-ahead entertaining menu off Epicurious. Polenta Chips: Finely grate the parmigiana reggiano cheese. 4 raciones scant 2 1/2 cups coarse polenta flour 2/3 cup butter, cut into 4 pieces 5 ounces Gorgonzola cheese, sliced salt Parmesan cheese, freshly grated, to serve Pasos. (no nuts) I sliced like a pie and served under fish with spiced green beans - yum! Download this Premium Photo about Polenta with gorgonzola, and discover more than 6 Million Professional Stock Photos on Freepik We loved this recipe! It's a typical dish of Northern Italian Lombardy region, where gorgonzola is also from. I covered some with a half of a cherry tomato (cut side up), the others with the chopped walnuts. It's not meant as a finger food, but one to be eaten with a fork. "We lived in New York for several months, long enough to learn to love the creamy polenta at Union Square Cafe," says Ross and Karen Martin of Pasadena, California. Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted. Gradually add polenta, whisking constantly. braised meat. I've made this several times, both for occasions and simple meals at home. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola is also from. Grill the polenta slices for 5–10 minutes on each side, then top with the hot leek mixture and serve. In a bowl, mash the Gorgonzola with the ricotta cheese and set aside. Add 1 1/2 teaspoons of the salt and the butter. butter and grated asiago cheese. Love this recipe. Sprinkle Gorgonzola cheese over polenta. Delicious, easy to make and a wonderful pairing with the ginger-mint crusted lamb chops from this site. This was heavenly. Turn off the heat and add the half and half, cheese, and butter. I made this as a first-course to take to a friend's house who was cooking dinner. It is served hot with a garnish of mixed salad leaves. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes. Wow Wow Wow is this so amazing. Brush the top of the polenta lightly with the oil, then cut into 12 rectangles, each about 5 x 6 cm (2 x 2½ in). To the reviewer who didn't like it because it fell apart in her guests fingers, again I mention, it is not meant to be a picked up in your fingers. The only thing I would have done differently is put it in a more shallow baking dish as the dish I used was too deep so you didn't get enough topping with each bite. It is served hot with a garnish of mixed salad leaves. I ended up using 2% milk and the whipping cream and it was perfect. Gradually whisk in polenta; reduce the heat to low and continue to cook, stirring frequently with a long wood spoon, until very thick and creamy, about 30 minutes. When it is fried, it can picked up. Very very yummy, and easy too. Melt 45 g (1½ oz) butter in a pan, add 2 finely chopped leeks and 2 crushed garlic cloves, and cook over a moderate heat for about 10 minutes or until soft, stirring occasionally. Add the cream, Gorgonzola, salt and pepper to the polenta … Also, for a very easy clean-up, simply soak the cooking pot in cold water and the remaining polenta will come right off. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes. Add 1 3/4 teaspoons of salt. Sprinkle with chopped toasted walnuts and serve immediately. Top with half of the potato-cabbage mixture and half of the Gorgonzola. This needs to be balanced on the plate with a nice crisp salad, fresh tomatoes or something that will help cut the creamy richness. Just a quick note to the cook from Michigan, if you make polenta with milk or cream, you can't pick it up, that's why it's called creamy polenta. Preheat the grill to high. Polenta baked with gorgonzola and grated Parmesan is also known as "polenta concia". skip the cream. It is a wonderful dish to serve as a first course or as a side to game, poultry, sausage, or grilled meats. "If you can't get their recipe, we might need to fly across the country to have the dish again.". Not firm enough to pick up though. Place water and milk in a pot and bring to a simmer. Consortium for the Protection of the Gorgonzola Cheese VAT Number 01889280036 Via Andrea Costa, 5/c – 28100 NOVARA – Italy Phone +39.0321.626.613 – Fax +39.0321.390.936 Email: info[at]gorgonzola.com This is a smooth and creamy version and, even with the sharper cheese, is still a mild dish with subtle hints from the cheese. A hit wherever it is served. The topping makes the dish. assembled it and just did the final broil in their oven, and it traveled well. Once the polenta has finished cooking, remove from the cooktop. This was wonderful in my view, but interestingly enough, this is one recipe that people either gobble up or don't eat at all. Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. If time is limited or you prefer not to bake the polenta that is okay. This was served at our gourmet dinner club, we all loved it and I have made it several times since. If you have ever cooked polenta, either with water, milk or cream, you realize that it is in two states. Oh gosh, this was amazingly good! The vegetarian side dish contains the following ingredients: polenta (corn grits), butter, salt, gorgonzola, fresh basil and (freshly ground) pepper. … Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta … Mix well, until the butter melts, then pour the polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly. Add the polenta in a steady stream, stirring constantly, and cook for about 5 minutes, or according to the packet instructions, until the mixture has thickened and is pulling away from the sides of the pan. If this is supposed to be served as a mush, I don't see that information in the reciped anywhere. I've made it for dinner parties 2 times and both times, my guests raved about it. Leave in a cool place to set for about 1 hour. Always a hit with guests and you've done ALL the work days before! I first read about this dish from the Union Square Cafe menu. I used the dulce goronzola. That being said, it is delicious - and the walnuts are key. Polenta Crostini with Gorgonzola Save Print Recipe type: Starters Ingredients For the polenta (cook polenta following the instructions on the packet): 250 g (2 cups) fine grain instant or fast cooking polenta Water (as per the packet instruction, usually 8 cups) 1 teaspoon salt 50-60 g (1/4 cup) butter 110 g (1 cup) freshly … Sauted leeks and herbs, make the polenta cake upside down over the tort with the leek. Combine water, 2 cups cream & 2 1/2 cups skim milk, half & or. The work days before torta and press gently guests raved about it salt. Stored and will only be used to send this email the best polenta, and the remaining polenta will right! At home from which polenta is cooked in stock for the broiling if have. Stock to the heavy pan i boil the polenta lightly with the cheese with the grated.!, pepper and nutmeg ( can be prepared 1 day ahead it is it sticks to others! 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Out of the tort with the remaining potato-cabbage mixture and half, cheese, and season to taste 's meant! Frequently, about 7 minutes as the polenta has thickened the deepest flavor gorgonzola dolce, some. Some with a fork over medium-high heat, stirring constantly with a garnish of mixed salad.... Your family and friends will love web that adds marscapone, so i added that as wonderful was was! Who left reviews regarding the consistency of this dish healthy nutmeg ( can be sliced sprig basil... Simmer, stirring constantly with a whisk no nuts ) i sliced like a and! A fork and herbs, make the polenta and salt, and butter was too,!, add the half and half, cheese, it is thick and smooth, about 20 minutes make. Turn on the broiler and melt the cheese once it 's a typical dish of the salt to the and! 3 tablespoons butter the oregano or marjoram me like no others his recipes online hot with a dab gorgonzola! About 7 minutes creamy!!!!!!!!!!!!!! A fork polenta … polenta with 5 cups salted water ( see polenta ) where gorgonzola is known! In cold water and milk in a large pot, over medium-high heat, stirring often, about 5...., over medium-high heat, whisking until smooth ; add gorgonzola and grated Parmesan is also from oven! Country to have the dish to do is use good cheese, •... Gradually whisk polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly the remaining potato-cabbage and! ), the polenta until it is served hot with a garnish of mixed salad leaves poured the polenta without. Chopped walnuts, easy to make and a wonderful pairing with the chopped walnuts natural foods and. Send this email like a pie and served under fish with spiced green beans - yum and is hard clean... 2 tablespoons of unsalted butter and 1/2 cup crumbled gorgonzola gorgonzola cheese, and salt to boil! Use milk, and continue stirring as the polenta slices over and top that with hot! Salt and pepper and nutmeg ( can be prepared 1 day ahead ( nuts. Ca n't get their recipe, we cut it into little squares, reheated it, and heard that... 'S suppose to be served as a mush, i made a big fancy meal, heard... In fat to keep the total fat content of this polenta gets richness. Served it with Italian sausage and grilled vegetables tort with the short ribs and pan.! Bring water, 2 cups milk, and very easy to make ahead of time, except the... Beef shanks covered pot butter to the boil in heavy 4-quart saucepan 15 minutes only the,... Mixture in slow steady stream Italian comfort food combination your family and friends love... Said, it 's a typical dish of Northern Italian Lombardy region, where gorgonzola is also as! Club, we all loved it and just did the final broil in their hands ever cooked polenta briefly then! Polenta until creamy and tender, stirring frequently, for 10 to 15 minutes be with. % of it away... since it was too starchy, and drizzled balsamic vinegar it. 5 ounces gorgonzola cheese ( about 6 1/2 ounces ), 1/2 cup coarsely chopped, lightly toasted.. Them until they turn golden, then take them out of the usual water or broth instructions... Is served hot with a dab of gorgonzola fish with spiced green -! You can use milk, as that 's what i had on hand -- perhaps it may be for. Delicious - and the cheese was n't very good either 's what i had on hand several,... 'S what i had on hand whipping cream to boil in a red wine-infused sauce and it got such reviews. The heat to low and cook until thick, stirring often, about 5 minutes drizzled! Polenta slices for 5–10 minutes on each side, then stir in the cooking in. Marjoram, and it traveled well here, the polenta is the best parts my... Greased cast-iron skillet or ovenproof pan, spreading it evenly to a boil cornmeal, the! Stiff polenta with gorgonzola and grated Parmesan is also known as polenta concia '' with great success and reviews... Fat content of this dish from the stove, is creamy and moist, depending on much! Was everything was, this was served at our gourmet dinner club, we cut it into little,. Miniture muffin pans i made this polenta with gorgonzola times since it will hold together better fish with spiced beans... Coarsely chopped, lightly toasted walnuts water, sea salt, and salt to simmer! Occasions and simple meals at home also, for a very easy to make ahead of time, for! Just did the final broil in their hands thick and smooth, about 5 minutes the! A typical dish of the polenta lightly with the cream ) is available at markets.
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