Polenta And Gorgonzola Food

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POLENTA WITH MUSHROOMS AND GORGONZOLA



Polenta with Mushrooms and Gorgonzola image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

GORGONZOLA POLENTA



Gorgonzola Polenta image

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.

POLENTA WITH GORGONZOLA AND ALMONDS



Polenta with Gorgonzola and Almonds image

The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.

Provided by Melissa Roberts

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

3 1/2 cups water
1 1/2 cups milk
1 cup quick-cooking polenta
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
2 ounces Gorgonzola dolce
1/3 cup unsalted roasted almonds, chopped

Steps:

  • Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
  • Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta With Gorgonzola Cheese image

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

6 cups cold water
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 (13 ounce) package instant polenta
3/4 cup heavy cream
3 ounces gorgonzola, cut into pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

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



Polenta with Gorgonzola image

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

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

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.

POLENTA WITH LEEKS AND GORGONZOLA



Polenta with Leeks and Gorgonzola image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 large white fennel bulbs
3 large yellow onions
5 tablespoons fruity green olive oil
Salt and pepper
2/3 cup dry red wine
2 very large leeks, white only (about 1 1/2 cups, sliced)
1 teaspoon butter
6 to 7 cups any low-fat vegetable broth
1 cup coarse or regular polenta (yellow cornmeal)
3 ounces Gorgonzola
Chopped flat-leaf parsley leaves

Steps:

  • Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
  • Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
  • Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt¿but not too much.
  • Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
  • Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
  • Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA



Baked Polenta With Mushrooms and Gorgonzola image

Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)

Provided by Manami

Categories     Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups instant polenta
2 teaspoons kosher salt
1 tablespoon unsalted butter, plus more for the dish
1/2 cup cream cheese
1 cup crumbled gorgonzola
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms or 1 1/2 lbs button mushrooms, stems discarded and caps thinly sliced
2 small shallots, finely chopped
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves

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.

Nutrition Facts : Calories 272.7, Fat 24.3, SaturatedFat 10.9, Cholesterol 43.2, Sodium 960.4, Carbohydrate 6.7, Fiber 0.8, Sugar 2.1, Protein 9.3

POLENTA GRATIN WITH GORGONZOLA CHEESE



Polenta Gratin With Gorgonzola Cheese image

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

3 cups water
1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon olive oil
1/2 teaspoon salt
1 cup yellow cornmeal
3 cups milk (or you can use 1 1/2 cups milk and 1 1/2 cups half-and-half)
2 bay leaves
6 whole cloves
6 allspice berries
1/4 cup butter
1/4 cup all-purpose flour
1 cup crumbled gorgonzola or 1 cup other blue cheese
salt and pepper
ground nutmeg
1/3 cup parmesan cheese, grated

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.

SKILLET POLENTA WITH TOMATOES AND GORGONZOLA



Skillet Polenta with Tomatoes and Gorgonzola image

Categories     Cheese     Tomato     Side     Bake     Vegetarian     Quick & Easy     Blue Cheese     Mozzarella     Basil     Cornmeal     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 cups water
1 1/3 cups yellow cornmeal
1 1/4 teaspoons salt
1/2 cup slivered fresh basil leaves
2 cups halved cherry tomatoes
2 garlic cloves, minced
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup shredded mozzarella cheese (about 4 ounces)

Steps:

  • Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
  • Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
  • Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.

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