Creamy Gorgonzola Polenta

This Creamy Gorgonzola Polenta Recipe is one of my all-time favorite stew side dishes. It's rich, delicious, and it's just the right texture to soak up any leftover sauce in the bowl. And it's lovely on its own too.

One 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!

It was described as rich, creamy and buttery, with just the right amount of a strongly flavored, aged cheese.

I've been making it for years now, and it's truly an amazing eating experience.

Ingredients for Gorgonzola Polenta

• vegetable stock - Preferably low sodium. Substitutions: Chicken stock or water. (I would only use water if the stock isn't available to you. Stocks will make it heartier and more flavorful.)
• coarse cornmeal - Coarse cornmeal provides the best texture for this polenta recipe. If it's too finely ground, it can result in a consistency that's gummy.
• half and half - I find it's too rich with cream, but whole milk also works well.
• Gorgonzola cheese - Gorgonzola is a salty, creamy and crumbly blue cheese that's lovely mixed into the buttery polenta. Substitutions: Roquefort or Stilton.
• unsalted butter - It's best to cook with unsalted butter so you can better control the final flavor of the recipe.
• Kosher salt - Use half the listed amount if you use table salt.

(See recipe card below for quantities.)

How to Make it

- In a medium-sized saucepan, add the salt to the stock and bring to a boil.

- Gradually whisk in the polenta. Reduce the heat and cook until it thickens and is tender, stirring often.

Recipe Tip: To keep the polenta smooth, and for the dreamiest result, it's very important to whisk the cornmeal into the stock very gradually. It won't take too long, and is worth having a little patience.

- Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

(More detailed instructions are in the recipe card below.)

Serving Suggestions

Gorgonzola polenta is amazing as its own dish -- no need to add a thing. However, it's also a superb base for all sorts of hearty stews. Below are a few of my favorites to serve with it.

• Notice the right edge of the bowl with the Swiss chard stew!
• The spices in the meatball stew pair really well with the creamy, mellow polenta.
• Polenta is a must to sop up any extra juices from the mushroom and pork stew -- you don't want to miss out on even one drop!
• And check out the pumpkin short ribs -- can you see that sweet, rich pumpkin sauce seeping into the polenta?

Can you make polenta ahead?

No, I wouldn't. Creamy polenta is best served as soon as it comes off the stove. You want to eat it at its creamiest, while it's hot and as soon as the gorgonzola melts.

More Delicious Polenta Recipes

• Crispy Pancetta Polenta
• Savory Polenta Cake with Mushrooms

The weekends have been so cozy around here, and they've featured all sorts of comfort foods. I'm ready to get a fire going in the fireplace!

I'm thinking this Gorgonzola polenta might quickly become one of your favorite stew side dishes too!

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