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!
Truth be told, I was told about this creamy gorgonzola polenta years ago . . . and I have been fantasizing about it ever since! Why it’s taken me until now to make it, is beyond me.
Imagine these stews sitting on top of this Creamy Gorgonzola Polenta Recipe:
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
Oh yes! 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!
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 polenta might quickly become one of your favorite stew side dishes too!
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!
- 5 cups vegetable stock
- 3/4 teaspoon sea salt
- 1 3/4 cups polenta (coarse cornmeal)
- 1 cup half and half
- 3/4 cup crumbled Gorgonzola cheese (about 4-ounces)
- 3 tablespoons unsalted butter
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In a medium-sized saucepan, add the salt to the stock and bring to a boil.
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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.
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Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!
Oooh, I would love those meatballs with the polenta!
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.
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. 🙂
I only recently discovered polenta and I am always looking for new ways to use it and this looks delicious.
Thanks Danielle!
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.
Thank YOU! Hope you love it!
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!
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!
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!
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. 🙂
What a tasty idea for a side! I never think to make polenta but I really should make it more often, this looks great.
Thanks! Hope you try it. 🙂