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Bright blue-rimmed bowl with creamy polenta with gorgonzola sprinkled on top.
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5 from 18 votes

Creamy Gorgonzola Polenta

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Italian
Keyword: good to serve with stews, great with meat
Servings: 6
Calories: 335kcal
Author: Valentina K. Wein

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition

Calories: 335kcal | Carbohydrates: 41g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1262mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 1mg