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
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!
Creamy Gorgonzola Polenta
Ingredients
- 5 cups vegetable stock
- ¾ teaspoon Kosher salt
- 1¾ cups 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 10 minutes.
- Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!
NOTES
NUTRITION
David @ Spiced
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
Oh my gosh -- perfect with short ribs! Thanks, David. 🙂 ~Valentina
Kelly | Foodtasia
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
Thanks so much, Kelly. I hope you try the ribs with the polenta. Yum. Happy Holidays! 🙂 ~Valentina
David Scott Allen
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
Fried sage leaves!! YUM! I love them, and yes, so perfect with polenta. 🙂 ~Valentina
Kim Lange
Polenta seems to be underrated. Thanks for the reminder and thanks so much for all your ideas and it looks amazing! xo
mimi rippee
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
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
John / Kitchen Riffs
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
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
Ron
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
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
Jeff the Chef
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
Ha! I LOVE mashed potatoes, too!Thanks, Jeff. 🙂 ~Valentina
Eha
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 🙂 !
Marissa
What a delicious sounding polenta! I love the idea of serving stew over it!
valentina
Thanks, Marissa! 😀 ~Valentina