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
  • 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. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 8 minutes. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!
Nutrition Information
Serving size: Serves 6

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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