This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. It’s rich, delicious, and is just the right texture to soak up any leftover sauce in the plate!
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 was also told it was an amazing eating experience.
What Ingredients are in Gorgonzola Polenta?
- vegetable stock
- coarse cornmeal
- half and half
- Gorgonzola cheese
- butter
- salt
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.
– 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.)
Recipe Tips and Substitutions
- 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.
- Blue cheese or Roquefort are both good substitutes for Gorgonzola.
Stews to Serve With it
Can you see that sweet, rich pumpkin glaze seeping into the polenta? How good would a bit of that be!?
Braised Short Rib and Swiss Chard Stew
Just look at the right edge of the bowl! Yum!
Stove-Top Spiced Turkey Meatball Stew
The spices in these meatballs would go so well with the creamy, mellow polenta.
Quick and Easy Caramelized Mushroom Pork Stew
Trust me, you need the polenta to catch any extra juices from the mushrooms and pork — you don’t want to miss out on even one drop!
Can you make polenta ahead?
No, I wouldn’t. Creamy polenta is best if it’s 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.
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!
More delicious polenta recipes:
Creamy Gorgonzola Polenta
Ingredients
- 5 cups vegetable stock
- ¾ teaspoon sea salt
- 1¾ cups polenta (coarse cornmeal)
- 1 cup half and half
- ¾ cup crumbled Gorgonzola cheese (about 4 ounces)
- 3 tablespoons unsalted butter
Instructions
- Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
- Add polenta. 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.
- Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!
Notes
Maple says
Oooh, I would love those meatballs with the polenta!
Adrianne says
Valentina – gorgonzola is my ALL TIME favourite cheese! Yet, you don’t see it in many recipes. I am glad I have come across this recipe as it look fabulous. I hadn’t thought of pairing it with polenta and now I can’t wait to try it. Yum and yum!! Nice recipe.
valentina says
Thank you Adrianne! I love the way it melts into the polenta with the butter. YUM! I hope you love it as much as I do. 🙂
Danielle says
I only recently discovered polenta and I am always looking for new ways to use it and this looks delicious.
valentina says
Thanks Danielle!
Mary Bostow says
Now, this creamy gorgonzola polenta recipe will be one of my favorites. Looks incredible!
Great recipe. I like all the ingredients in it. This is perfect for me. thank you.
valentina says
Thank YOU! Hope you love it!
Jacqueline Debono says
Delicious! This is actually a very traditional way to eat polenta here in Northern Italy. Italians usually eat it as a first course or antipasto rather than a side dish. It’s also delicious with pears or walnuts!
valentina says
Hi Jacqueline. Northern Italy! How lovely it must be to live there. Italy is one of my favorite places I’ve ever been to. Such a beautiful, warm and inviting country.I’m definitely going to try it would pears AND walnuts next time. Sounds delicious!
Karen @ Seasonal Cravings says
I can’t believe I never make polenta. I must really be missing out and I’m always looking for new side dishes. I feel like I serve the same boring ones every night. I love how you have made this super creamy and rich!
valentina says
Thank you, Karen. I think you will love it! And it’s so easy and good with so many things — with and without the gorgonzola. 🙂
Bintu | Recipes From A Pantry says
What a tasty idea for a side! I never think to make polenta but I really should make it more often, this looks great.
valentina says
Thanks! Hope you try it. 🙂
angiesrecipes says
I would love to have some ribs with the polenta 🙂 Yours with blue cheese must have tasted particularly flavourful and delicious.
valentina says
It is so creamy and rich! I hope you love it! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
This polenta looks so creamy and delicious. Perfect comfort food and perfect during a snowy day.
valentina says
Ah yes a snowy day! Or a rainy day in LA. 😀 Thanks, Kathy. ~Valentina
Dawn - Girl Heart Food says
Polenta is a fave in our home! Love how creamy dreamy this is, especially paired with gorgonzola! What a wonderful base to go along with all the season’s comfort food eats :)!
valentina says
Thank you, Dawn! A favorite over here, too! 🙂 ~Valentina
Marissa says
What a delicious sounding polenta! I love the idea of serving stew over it!
valentina says
Thanks, Marissa! 😀 ~Valentina
Eha says
Polenta has been served hereabouts for decades but gorgonzola so far has not entered the equation . . . perchance having it on its own with a port or single malt after dinner in the library has made one non-inquisitive as far as other modes are concerned ! Interesting may just try 🙂 !
Jeff the Chef says
I love this recipe, Valentina. I have so many stew recipes that this would be great with. It would be such a nice alternative to mashed potatoes. Don’t get me wrong, I love mashed potatoes but sometimes and alternative would be nice.
valentina says
Ha! I LOVE mashed potatoes, too!Thanks, Jeff. 🙂 ~Valentina
Ron says
Valentina, we truly loved your Pumpkin Braised Short Ribs and polenta is seen often on our table, so this is perfect for us. I’ve been wanting to make a repeat of the Pumpkin Braised Short Ribs so now I’m motivated.
valentina says
Hi Ron, This makes me so happy! I love that you like that stew — it’s a favorite over here. I wish you and yours a very happy (and delicious!) holiday season. 🙂 ~Valentina
John / Kitchen Riffs says
Love polenta. LOVE it. I often add parmesan to polenta, but don’t believe I’ve ever added gorgonzola. Great idea — I will. 🙂 Thanks. And Happy Holidays!
valentina says
Happy holiday’s to you too, John! I hope you love the polenta with Gorgonzola — I often use Parmesan, too. Nothing like a cheesy, creamy polenta! 🙂 ~Valentina
mimi rippee says
I love polenta, and I really love cheesy polenta. I have a problem with super strong blue cheeses, but I could sure see adding some Cambozola to this…. although it’s hard to crumble. It might just have to sit there and melt into the polenta! Merry Christmas!
valentina says
I love it, Mimi. Honestly, even without the cheeses, nothing quite like a creamy, buttery polenta to soothe the soul. Wishing you and yours a very happy holiday season. 🙂 ~Valentina
Kim Lange says
Polenta seems to be underrated. Thanks for the reminder and thanks so much for all your ideas and it looks amazing! xo
David Scott Allen says
How did I miss this last year? Gorgonzola polenta is one of our favorite things on earth… I can’t think of anything more comforting than this. If you add a few fried sage leaves, I’m in heaven!
valentina says
Fried sage leaves!! YUM! I love them, and yes, so perfect with polenta. 🙂 ~Valentina
Kelly | Foodtasia says
Polenta is the coziest side dish and perfect with so many saucy dishes! The gorgonzola must give it even more wonderful flavor! So drooling over the short ribs with polenta!
valentina says
Thanks so much, Kelly. I hope you try the ribs with the polenta. Yum. Happy Holidays! 🙂 ~Valentina
David @ Spiced says
Polenta is one of my favorite comfort foods! It really does just require you to curl up next to the fireplace while you eat it. And adding the gorgonzola here? This sounds amazing! In fact, I’m thinking this would be a great base with some slow cooked short ribs on top. Mmmmm… 🙂
valentina says
Oh my gosh — perfect with short ribs! Thanks, David. 🙂 ~Valentina
joan iaconetti says
Hi, Valentina,
Can this recipe be halved? Or somehow saved and re-heated if it cannot be halved?
I’ve been looking for a recipe like this for years, after trying the exquisite polenta with gorgonzola at the Union Square Cafe in NYC many years ago. But I live alone, so would rather not make it for six!
Thanks so much, hope you are staying safe and sane during the quarantine… joan
valentina says
Hi Joan, Thanks for writing in. 🙂 I’m so happy you landed on my Gorgonzola Polenta. You can absolutely cut the recipe in half. I would do that instead of re-heating large amounts, as it’s best right after it’s cooked. If you do have leftovers, you can add a bit more half and half or even a bit of water, as you’re heating it, which should help loosen it up. Thanks again, enjoy and stay well! Warmly, Valentina
Christine says
Wow, this is sooo flipping yummy! Served it with roasted chicken, collards and roasted mushrooms. I would seriously eat a giant bowl of this polenta by itself for dinner, it’s that good!
valentina says
Hi Christine, Thanks so much for writing in. You made my day. This is one of all time favorites, and I’m so happy you liked it so much.Enjoy and happy cooking. 🙂 ~Valentina
Linger A Little, Kristy says
I absolutely love a good cozy meal. I popped over to your short rib stew with Swiss chard and both of these together speak 100% comfort. The gorgonzola in this polenta dish is so fantastic and would give it that “strongly flavored aged cheese” you were going for. This is a must-try!