LIDIA BASTIANICH'S POLENTA TORTA WITH GORGONZOLA AND SAVOY CABBAGE
Provided by Robyn Doyon-Aitken
Categories Main course Main Dish
Yield 6-8 people
Number Of Ingredients 11
Steps:
- Butter a 9-inch round cake pan. Pour the just-cooked polenta into the greased cake pan. Let stand until cool, then refrigerate until completely chilled, about 4 to 5 hours.
- When the polenta is firm, preheat oven to 400 degrees. Butter a 10-inch, 4-inch-tall springform pan, coat with bread crumbs, and shake any excess out of the pan. Put the potatoes in a large saucepan with ample salted water. Bring to a simmer, and cook 5 minutes.
- Meanwhile, remove any wilted or yellow leaves from the cabbage and cut out the core. Cut the cabbage into 1-inch chunks. Add these to the pot with the potatoes, and cook until both vegetables are tender, about 15 minutes more.
- Drain the vegetables thoroughly. In a large skillet, heat the oil over medium heat. Add the thyme and garlic, and cook until garlic is just golden, about 2 to 3 minutes. Add the cabbage-potato mixture, the salt, and the pepper flakes. Cook, turning the vegetables occasionally, until the liquid is evaporated and the vegetables begin to sizzle. Mash the vegetables coarsely with the spoon as you turn them, leaving plenty of lumps. Be careful not to scorch the mixture-just cook it until the liquid has evaporated. Remove the garlic cloves (if they haven't mashed into the mixture) and discard.
- Invert the cooled polenta cake onto a cutting board. With a long, thin knife, slice the cake into three even horizontal layers. Place the top layer upside down in the bottom of the buttered 10-by-4-inch springform pan. Top with half of the potato-cabbage mixture and half of the Gorgonzola. Top the cheese with the center layer of polenta, and top that with the remaining potato-cabbage mixture and Gorgonzola. Place the bottom layer of the polenta cake upside down over the torta and press gently. Brush the top of the torta with the 2 tablespoons butter, and sprinkle with the grated Grana Padano. Bake the torta until the top layer of cheese is lightly browned and the torta is heated through, about 40 minutes.
- Remove, and let cool 10 to 15 minutes. Remove the sides of the springform pan, and cut the torta into slices to serve.
POLENTA WITH MUSHROOMS AND GORGONZOLA
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.
POLENTA WITH GORGONZOLA AND ALMONDS
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
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 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
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
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA
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
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
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.
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
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.
POLENTA AND GORGONZOLA
Serve this creamy polenta with our Wild Mushroom Ragout.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
- Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
- Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
- Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.
More about "polenta and gorgonzola food"
BAKED POLENTA LAYERED WITH TOMATO, FONTINA, AND GORGONZOLA ...
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Make a simple tomato sauce. Warm the olive oil with the bay leaf, basil, parsley, onion, and garlic, and cook slowly for 3 to 4 minutes. Add the tomatoes, raise the heat to medium high, and cook until they are quite soft and broken apart, about 15 minutes. Pass them through a food mill; then return the sauce to the pan, and simmer until quite thick. If needed, add a pinch or two of sugar to balance the acidity, and season with salt and freshly ground black pepper. This should make 1½ cups.
- While the sauce is cooking, bring 4½ cups water to a boil and add 1½ teaspoons salt. Whisk in the cornmeal in a stream so that lumps don't form, and when it has all been added, switch to a wooden spoon, lower the heat, and stir for 15 minutes. Pour it into a loaf pan or a 9-by-12-inch baking dish, and set it aside to cool. When it is thoroughly cool and firm, turn it out and slice it into pieces about ½ inch thick and about 3 inches long. If a loaf pan was used, cut the pieces again, diagonally.
- Preheat the oven to 400°F. Lightly butter a gratin dish, and spread about 1 cup of the tomato sauce over the bottom. Arrange the polenta and the slices of Fontina in overlapping layers. Carefully spoon the remaining tomato sauce over the layers in a decorative way, leaving bands of red sauce between the yellow polenta and cheese. Crumble Gorgonzola over the top, pepper generously, and bake the gratin, uncovered, for 25 to 35 minutes. The cheese will melt into the tomato, making a sauce to spoon over the polenta. Garnish with the fresh herbs.
LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS ... - CBC
From cbc.ca
- In a large saucepan, combine the water (or water and milk), olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, sift the cornmeal by handfuls into the pot, through the fingers of one hand, stirring constantly with a wooden spoon or whisk to remove any lumps.
- Once all of the cornmeal is added, adjust the heat so just a few lazy bubbles pop to the surface. Continue to cook and stir until the polenta is smooth and thick and pulls away from the sides of the pan as it is stirred, about 30 to 35 minutes. Discard the bay leaf.
POLENTA WITH GORGONZOLA - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
Reviews 2Estimated Reading Time 3 mins
FRIED POLENTA WITH MUSHROOMS AND GORGONZOLA | GOURMET ...
From gourmettraveller.com.au
Servings 6Total Time 55 minsEstimated Reading Time 2 mins
- Bring 1 litre of salted water to the boil in a large saucepan. Gradually add polenta, stirring continuously until smooth (5-7 minutes). Continue to stir occasionally over medium-high heat (carefully as it will spit) until thick and grains are cooked through (25-30 minutes). Remove from heat, stir through 30gm butter and pour into a plastic-wrap-lined 28cm x 5cm loaf pan. Smooth top and refrigerate until cool and set (30-40 minutes). Remove from pan, take off plastic wrap, cut into 5mm-thick slices and set aside.
- Heat 1cm vegetable oil in a large frying pan over high heat until it shimmers. Add half the polenta slices and cook, turning once, until golden and crisp (5-7 minutes), remove with a slotted spatula, transfer to an absorbent-paper-lined plate and keep warm. Repeat with remaining polenta slices.
- Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add mushrooms and stir until they begin to colour (3-5 minutes), add remaining butter, rosemary and garlic, stir occasionally until golden (2-3 minutes). Season to taste and keep warm.
- To serve, top polenta slices with mushrooms, crumble over Gorgonzola and serve immediately.
POLENTA WITH MUSHROOMS AND GORGONZOLA - WHOLE FOODS …
From wholefoodsmarket.com
Servings 6Calories 210 per servingTotal Time 35 mins
- Add the polenta while whisking constantly to avoid lumps and cook according to the package directions.
- Add mushrooms, salt and pepper and cook until mushrooms begin to release their liquid, about 2 minutes.
POLENTA, GORGONZOLA AND SAVOY CABBAGE TORTE ... RECIPE ...
From cookeatshare.com
1/5 Calories 181 per serving
- For the Polenta: In a small saucepan, bring 4 c. of the water to a simmer. Keep this "backup" water warm, covered, over medium-low heat.
- In a 3- to 4-qt cast-iron, enameled or possibly other heavy saucepan, bring the remaining 4 c. water, the bay leaves and salt to a boil over medium-high heat. When it is boiling, add in the extra virgin olive oil. Place the cornmeal in a wide bowl within reach of the stove.
- Scoop up a small handful of the cornmeal and, stirring constantly with a wooden spoon or possibly flat-nosed spatula, let it sift slowly through your fingers into the seasoned boiling water. The cornmeal should fall like rain into the water. Sift the remaining cornmeal into the water a small handful at a time, stirring constantly and paying special attention to the edges of the pot. It should take about 5 min to add in all the cornmeal.
- When all the cornmeal has been added, the mix should be smooth and thick and begin to "perk," meaning which large bubbles will rise to the surface. Reduce heat to medium-low - the polenta should continue to perk - and continue stirring till the mix becomes too thick to stir easily, about 4 min. Add in sufficient of the backup water - about 1 c. - to restore the mix to a smooth stirring consistency. Stir again till the mix is again too thick to stir easily.
POLENTA TORTA WITH GORGONZOLA AND SAVOY CABBAGE (TORTA DI ...
From sugarlovespices.com
Reviews 42Servings 6-8Cuisine ItalianCategory Main
- In a large saucepan, combine the water (or water and milk), olive oil, bay leaf, and salt, and bring to a simmer over medium heat. Very slowly, sift the cornmeal by handfuls into the pot, through the fingers of one hand, stirring constantly with a wooden spoon or whisk to remove any lumps.
- Butter a 9-inch round cake pan. Pour the just-cooked polenta into the greased cake pan. Let stand until cool, then refrigerate until completely chilled, about 4 to 5 hours.
FRIED POLENTA WITH MUSHROOMS AND GORGONZOLA SAUCE - MAGIC ...
From magicskillet.com
Cuisine AmericanCategory BeefServings 4Total Time 50 mins
- For Polenta: In a heavy saucepan,dissolve salt in water and bring to a boil. Gradually stir in cornflour,then reduce the heat to low and cook,stirring frequently,until very thick,for about 30 minutes.
- Place cooked polenta on a parchment paper. Roll up and wrap in parchment paper.Refrigerate overnight.
- Cut frozen polenta into a squares. In nonstick skillet,preheat olive oil. Add polenta squares and fry until golden brown.(3-5 minutes)
- For Gorgonzola Sauce: Preheat butter and cooking oil in a saucepan. Add onion and garlic and cook until golden brown.(3-5 minutes)
POLENTA WITH GORGONZOLA RECIPE BY COLMAN ANDREWS
From thedailymeal.com
4/5 (1)Estimated Reading Time 2 minsServings 4
- Pour the water into a large, heavy-bottomed pot and bring to a boil over high heat. Stir in the salt and reduce heat to medium-low. When the water slows to a simmer, start adding the polenta in a very slow, steady stream, stirring it constantly with a long, strong wooden spoon. (Marcella Hazan counsels: The stream of cornmeal must be so thin that you can see the individual grains. A good way to do it is to let a fistful of cornmeal run through nearly closed fingers.) Continue adding the polenta and stirring until it is used up and then stir the polenta until it is thick and beginning to pull away from the sides of the pan, about 20 minutes. Allow the polenta to cool. As it is cooling, shape it into a rectangle about 1-inch thick.
- Cut the polenta into 4-6 rectangles, each about 3-by-5 inches. Brush the rectangles well with oil. Lightly grease a shallow, flameproof baking pan or dish large enough to hold the polenta rectangles in a single layer and set aside.
- Lightly grease a large grill pan (preferably) or cast-iron frying pan and heat over high heat until very hot. Working in batches if necessary, sear the polenta rectangles, turning once, until crisp and slightly charred on both sides, 2-3 minutes per side. As the polenta pieces are done, transfer them to the prepared baking pan, and immediately cover each slice generously with slices of gorgonzola so the cheese begins to melt from the heat of the polenta.
BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA RECIPE | REAL ...
From realsimple.com
5/5 (207)Total Time 45 minsServings 6-8Calories 279 per serving
- 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 shallot and cook for 2 minutes more. Transfer to a plate. Repeat with the remaining oil, mushrooms, and shallot. 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.
SKIRT STEAK WITH GORGONZOLA POLENTA RECIPE | MYRECIPES
From myrecipes.com
4/5 (15)Calories 367 per servingServings 4
- Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk polenta into broth mixture, stirring constantly. Reduce heat to medium-low; cook 4 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil.
- Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half (about 2 minutes). Combine remaining 1 tablespoon broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens. Cut steak diagonally across grain into thin slices. Spoon 2 tablespoons sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.
MUSHROOM AND GORGONZOLA POLENTA RECIPE | FOOD
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