Creamy Gorgonzola Polenta Recipe

Creamy Gorgonzola PolentaOne of the reasons I love cool, foggy weather is that I feel like I have a free pass to “get cozy” at home.   I really love a fire in the fireplace, blankets on the sofa, and — most of all — cooking really delicious comfort foods!

This recipe is, to the best of my memory, much like an amazing, creamy, smooth, flavorful, bowl of polenta I heard about in Italy.  Yup, you heard me right, I only heard about it — and it sounded so incredibly wonderful that I had to recreate it!

(Truth be told, I was told about this polenta years ago . . . and I have been fantasizing about it ever since!)

This Creamy Gorgonzola Polenta Recipe is simply perfect underneath my Pumpkin Braised Short Ribs.  (Another perfect option is Pommes Anna.)  I also love it on its own.

The weekends have been so cozy around here, and they’ve featured comfort foods like this one.  I’m ready to get a fire going in the fireplace!

P.S. Don’t get me wrong, I also love a sunny day a the beach, but I’ll get to that in a few months!

Creamy Gorgonzola Polenta
Prep time
Total time
Serves: 6
  • 5 cups vegetable stock
  • ¾ teaspoon sea salt
  • 1-3/4 cups polenta (coarse cornmeal)
  • 1 cup half and half
  • ¾ cup crumbled Gorgonzola cheese (about 4 ounces)
  • 3 tablespoons unsalted butter
  1. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
  2. 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.
  3. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

15 minutes ahead: Make the polenta!
This is one I don’t recommend making too far ahead of time.  If you must, you will need about 1 extra cup of stock to soften the mixture just before serving it.


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