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!
Provided by Valentina K. Wein
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 351 kcal, ServingSize 1 serving
CREAMY POLENTA WITH GORGONZOLA CHEESE
This is an amazing alternative to mashed potatoes! It's creamy, rich and all around great comfort food! Don't be hesitant about the blue cheese the flavour is subtle in the prepared dish. If you can't get gorgonzola try Stilton, or Roquefort or any good quality blue cheese. I love this dish anytime-warm, cold, at dinner or as a midnight snack-yum!
Provided by Breanna in T.O
Categories Grains
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, combine water, sea salt, and pepper and bring to a boil. Reduce the heat to medium-high and slowly stir in the polenta until it is thick and smooth, about 5 minutes.
- Add the cream, Gorgonzola, salt and pepper to the polenta and stir until the cheese melts. Season with more salt and pepper to taste and serve.
Nutrition Facts : Calories 153.8, Fat 15.1, SaturatedFat 9.5, Cholesterol 51.4, Sodium 698.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 3.7
POLENTA WITH GORGONZOLA
Categories Cheese Appetizer Side Fall Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 first-course or 6 Side-Dish Servings
Number Of Ingredients 5
Steps:
- Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
- Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
- *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.
GORGONZOLA POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA WITH GORGONZOLA
Steps:
- Bring stock and buttermilk to boil in covered pot.
- Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
- Stir in the Gorgonzola thoroughly, and season with salt and pepper.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 779 milligrams, Sugar 7 grams
POLENTA GRATIN WITH GORGONZOLA CHEESE
Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast.
Provided by evelynathens
Categories Cheese
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For polenta: Butter 9 X 13 inch baking dish.
- Bring water, sage, olive oil and salt to boil in medium saucepan.
- Gradually add cornmeal in thin stream, stirring constantly.
- Reduce heat to low.
- Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
- Immediately spread polenta in prepared dish; smooth top.
- Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
- For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
- Reduce heat to low.
- Simmer 10 minutes.
- Melt butter in another medium saucepan over moderate heat.
- Add flour.
- Whisk until smooth and bubbling (do not brown), about 2 minutes.
- Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
- Cook until thick, stirring frequently, about 7 minutes.
- Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees F.
- Butter 9 X 13 inch baking dish.
- Spread ½ cup of the sauce on the bottom.
- Cut polenta into 2 inch squares that are ¼ inch thick.
- Cut each square in half horizontally.
- Place squares in baking dish, overlapping edges slightly.
- Pour remaining sauce over.
- Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
- Bake until polenta is heated through and top is golden-brown, about 50 minutes.
- Cool 10 minutes before serving.
GORGONZOLA POLENTA BITES
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY POLENTA WITH GORGONZOLA AND SPINACH
Provided by Bill Dodson
Categories Milk/Cream Side Vegetarian Quick & Easy Blue Cheese Cornmeal Spinach Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.
- Sold at Italian markets, natural foods stores, and some supermarkets.
RED PEPPER POLENTA WITH GORGONZOLA
Looking for an Italian meal? Then check out this great combination of cornmeal polenta and Gorgonzola cheese - a mild side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat oil over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in vegetable stock and milk; heat to boiling. Gradually stir in cornmeal and salt; reduce heat to low. Simmer uncovered about 30 minutes, stirring frequently, until slightly thickened.
- Spray 10-inch pie plate with cooking spray. Pour polenta into pie plate. Sprinkle with cheese. Let stand about 10 minutes or until cheese is melted and polenta is firm enough to cut. Cut into 8 wedges.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g
CREAMY POLENTA WITH MUSHROOMS AND GORGONZOLA
This yummy Italian dish works great as a vegetarian main or topped with grilled steak, chicken or fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- For polenta, in 4-quart saucepan, heat broth, cream and 1/2 teaspoon salt just to boiling over medium-high heat. Reduce heat to medium; very slowly beat in cornmeal with whisk. Continue to beat constantly 2 to 3 minutes or until mixture thickens. Reduce heat to low; cover and cook 20 minutes, stirring once after 10 minutes.
- Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onions and 1/4 teaspoon salt; cook 4 to 5 minutes, stirring frequently, until onions brown on edges and soften. Add bell pepper; cook and stir 2 to 3 minutes or until pepper softens and begins to brown on edges. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms release juices, juices absorb and mushrooms brown. Stir in kale; cook and stir 1 to 2 minutes or until wilted. Add wine; stir constantly, scraping up browned bits, 1 to 2 minutes or until liquid is almost completely absorbed.
- Divide polenta among 4 plates. Top each plate with about 1 cup vegetable mixture; sprinkle with cheese.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 65 mg, Fat 4, Fiber 4 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g
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