Creamy Polenta With Gorgonzola Cheese Recipes

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.

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

Steps:

• Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.

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.

Steps:

• Add the cream, Gorgonzola, and 1/4 teaspoon each of salt and pepper to the freshly made polenta while it is still in the saucepan, and stir until the cheese melts. Season the polenta with more salt and pepper to taste. Transfer the polenta to a bowl and serve.

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
• Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
• Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

Steps:

• Heat oven to 350°F.
• Bring 4 1/2 cups water to a boil.
• Whisking constantly, slowly add the polenta.
• Add 1 1/2 teaspoons of the salt and the butter.
• Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
• Stir in the cream cheese and 1/2 cup of the Gorgonzola.
• Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
• Add half the mushrooms and cook for 6 minutes.
• Add half the shallots and cook for 2 minutes more.
• Transfer to a plate.
• Repeat with the remaining oil, mushrooms, and shallots.
• Season the mushrooms with the pepper, thyme, and the remaining salt.
• Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
• Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
• Top with the remaining mushrooms and Gorgonzola.
• Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

Steps:

• In a skillet heat butter over moderate heat until foam subsides and brown mushrooms with salt to taste, stirring occasionally. Add garlic and cook, stirring, 1 minute. Add water and simmer, covered, 5 minutes, or until mushrooms are tender. Remove lid and simmer mixture 3 minutes, or until liquid reduces slightly. Stir in parsley and lemon juice and keep warm.
• Stir 1/2 cup Gorgonzola into warm polenta until smooth. Divide polenta among 4 plates and spoon mushroom mixture on top. Tear remaining Gorgonzola into small pieces and sprinkle over each serving.
• Garnish polenta with parsley.
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

Steps:

• In medium pot with high sides combine the water, milk and bring to a boil over high heat.
• Reduce the heat to low and slowly pour in the polenta while whisking constantly.
• Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
• Stir in the Chavrie®, lemon zest and kosher salt.

Steps:

• In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
• Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
• Add rosemary and cheeses.
• Whisk until cheese is melted.
• Season to taste.

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.

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.

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.

Steps:

• Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
• *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

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.

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.