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
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!?
Just look at the right edge of the bowl! Yum!
The spices in these meatballs would go so well with the creamy, mellow polenta.
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
- 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
- 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!