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!
Inspiration for Creamy Gorgonzola Polenta Recipe
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!?
Oh yes! 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 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
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 20 minutes.
Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!