| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 cups water
- 1 3/4 teaspoons salt
- 1 1/2 cups yellow cornmeal
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup heavy whipping cream
- 3 ounces mild Gorgonzola, cut into 1/2-inch cubes
- Additional salt and freshly ground black pepper, optional
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 334 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 58 mg |
| Sodium | 746 mg |
Reviews
This recipe is perfect–creamy and salty, warm and filling. the large (1/2 inch) cubes of gorgonzola do not melt entirely, which gives this dish a wonderful texture. It is rich and satisfying enough to be a meal instead of a side dish–I served it with a green salad and white wine. I will definitely make this again. Thank you, Giada.
I made this for guests – it was my first time making polenta, and it was their first time trying it. We were all unsure of the consistency and taste after the first mouthful (consensus – we’d rather have mashed potatoes…). After a couple of bites, we all fell in love with it and every single person went back for seconds. So easy to prepare, just make sure you’re close to the pot as you really do need to stir it constantly. Thanks for the delicious recipe!
Excellent taste and texture. Very easy to prepare, although you do have to stand over the stove almost constantly.
I added half-again the called-for amount of gorgonzola and 2 tablespoons of heavy cream the second time I made it, and the result was a creamier texture and a bit more bite.
I added half-again the called-for amount of gorgonzola and 2 tablespoons of heavy cream the second time I made it, and the result was a creamier texture and a bit more bite.
This did not go well with this cheese. Pasty and boring.
I’ve made this twice now, and it’s so comforting and cheesy. I’m planning to make it a part of my Xmas Dinner this year. I think it’s great alone, but I think it could be dressed up too…fresh herbs maybe?
I think this would be a nice substitute for boring old mashed potatoes during the holidays.
However, next time I’ll add more cheese.
My husband and I can eat gorgonzola straight with a spoon we love it so much but this recipe did not marry well with my beloved stinky cheese.
This dish was easy, creamy, and light. It worked great as a side & I’m considering frying my leftovers. Thanks Giada !
very nice
I found it extremely delicious, to die for. Thanks Mario.