Polenta With Gorgonzola Cheese Food

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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.

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 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.

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.

CREAMY POLENTA WITH GORGONZOLA CHEESE



Creamy Polenta with Gorgonzola Cheese image

Categories     Cheese

Yield 6 side-dish servings

Number Of Ingredients 5

3/4 cup heavy cream
3 ounces Gorgonzola cheese, cut into pieces
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Basic Polenta (page 121), freshly made and hot

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.

RED PEPPER POLENTA WITH GORGONZOLA



Red Pepper Polenta with Gorgonzola image

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

2 teaspoons olive oil
2 cloves garlic, finely chopped
1/2 cup coarsely chopped red bell pepper
2 cups roasted vegetable stock (from 32-oz container) or chicken broth
1 cup milk
1 cup whole-grain yellow cornmeal
1/2 teaspoon salt
1/2 cup crumbled Gorgonzola cheese (2 oz)

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

GORGONZOLA POLENTA BITES



Gorgonzola Polenta Bites image

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

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

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

POLENTA WITH GORGONZOLA



Polenta With Gorgonzola image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

1 3/4 cups no-salt-added chicken or beef stock
1/2 cup nonfat buttermilk
1/2 cup quick-cooking polenta
1/4 teaspoon nutmeg
3 tablespoons Gorgonzola or other blue cheese
1/4 teaspoon salt
Freshly ground black pepper to taste

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

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