Gorgonzola Baked Polenta

Name: Gorgonzola Baked Polenta
Prep time: 25 min
Total time: 5 h
Yield: 8 serving(s)
Ingredients: Kosher salt and freshly ground black pepper; 2 c. coarse polenta; 1 c. whole milk; 1 oz. Parmesan, grated (about 1/2 cup); 4 oz. Gorgonzola dolce, broken into 1/2-inch pieces; 4 oz. Fontina, cut into 1/2-inch pieces

This scoopable side is packed with cheesy goodness.

By Anna StockwellPublished: Oct 31, 2022

5 Ratings

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Becky Luigart-Stayner

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Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

5 hrs

Polenta—the Italian cornmeal dish that bears more than a passing resemblance to grits—is made even more delicious here with a combination of three different kinds of cheese, including plenty of tangy blue Gorgonzola. This recipe originally appears in Anna Stockwell's For the Table: Easy, Adaptable, Crowd-Pleasing Recipes.

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Ingredients

Kosher salt and freshly ground black pepper
2 cups coarse polenta
1 cup whole milk
1 oz. Parmesan, grated (about 1/2 cup)
4 oz. Gorgonzola dolce, broken into 1/2-inch pieces
4 oz. Fontina, cut into 1/2-inch pieces

Directions

1. Step 1In a large pot, bring 5 cups lightly salted water to a boil. Add polenta, and whisk to combine. Lower heat to the lowest setting and cook, stirring often, until all the water has absorbed and the polenta is very thick, 7 to 10 minutes. Stir in milk and cook, stirring often, until thick, 5 to 10 minutes. Stir in Parmesan and season with pepper.
2. Step 2Transfer to a 1.5- to 2-quart baking or gratin dish and smooth top. Cool until cool enough to stick a finger into, then scatter the Gorgonzola and Fontina pieces over top. Press cheese into the polenta with your fingers. Cover and chill for at least 4 hours and up to 2 days.
3. Step 3Remove polenta from fridge and let sit at room temperature while oven is heating. Preheat oven to 400°F with rack in the top position. Bake, uncovered, until bubbling and golden brown, 20 to 30 minutes. Let sit 10 minutes before serving.

Note: The seasoned cooking water and Parmesan add plenty of salt to the polenta, but be sure to give it a taste test before transferring it to the baking dish. Add a few pinches of salt, if needed.

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