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recipe: gorgonzola polenta

This is a delicious, rich side dish. The taste of the gorgonzola is strong with this one, so if that's not your speed, don't bother. :D I made it as a side to go with some vegan bbq riblets, but I can see this working with any number of proteins.

Gorgonzola Polenta
modified from this recipe
5 cups low-sodium chicken broth (this is important; regular broth makes it too salty)
1 3/4 cups polenta (coarse-ground yellow cornmeal; you can also use regular cornmeal, but it cooks even faster)
3/4 cup crumbled gorgonzola cheese
1/3 cup heavy cream

Bring broth to a boil. When boiling, whisk in polenta (you actually do want to whisk it in, to reduce clumping). Turn heat down to low and cook covered, stirring often, until broth is absorbed and polenta is tender (I suggest taste-checking with your spoon), about 4-6 minutes. If polenta becomes clumpy, add additional broth by the 1/4-cup.

Remove from heat and stir in cheese and cream, until uniform. Polenta will lighten and become creamier in appearance. Serve hot.

Note: this make a lot, and I'm not entirely sure what to do with the leftovers yet. Epicurious comments suggested making it into patties and frying it, but I'm going to try tossing it in the oven to warm, too.

Edit to add: Amazingly, this can actually be microwaved, as long as you stir it well once it's hot but before you serve it. The more you know, right?


( 3 comments — Leave a comment )
Feb. 19th, 2012 01:31 am (UTC)
That sounds delish!
Feb. 19th, 2012 01:33 am (UTC)
It's yummy! *has another serving*
(Deleted comment)
Feb. 19th, 2012 02:50 am (UTC)
Yeah, I make cheddar grits, too, and they are pretty similar. I think the biggest difference is the yellow versus white cornmeal, which maybe affects the flavor? I'm not sure. I'm not ashamed to say that I make instant grits and add cheese to them, rather than cooking them from scratch.
( 3 comments — Leave a comment )


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