Italian Polenta with Gorgonzola and Garlic

5 servings

30 minutes

Polenta with gorgonzola and garlic is a vibrant embodiment of northern Italian cuisine. Historically, this recipe traces back to the traditions of the poor who used cornmeal for hearty and simple dishes. The delicate, creamy texture of polenta pairs wonderfully with the spiciness of gorgonzola and the aromatic richness of garlic. Hot and gooey, it makes an ideal side dish or standalone meal, especially on cool evenings. Cream adds silkiness while olive oil provides softness and depth of flavor. Polenta is served freshly made but can also be cooled and sliced into pieces that are then fried or baked into crispy bites with a gooey center. In Italy, it is often served with meat ragouts, mushrooms, or vegetables, creating a rich palette of flavors.

Energy value per serving

• Calories: 563.5
• Proteins: 16.3g
• Fats: 36.4g
• Carbohydrates: 38.1g

Ingredients

• Corn flour: 250 g
• Gorgonzola cheese: 300 g
• Salt: to taste
• Garlic: 3 clove
• Olive oil: 50 ml
• Cream 25%: 200 ml

Cooking steps

1. Boil water, add olive oil, and slowly sprinkle in corn flour. Cook for 10-15 minutes on low heat, stirring constantly with a wooden spatula.

   Required ingredients:

   • Olive oil: 50 ml
   • Corn flour: 250 g

2. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

3. Add cream to the porridge and cook for a couple more minutes.

   Required ingredients:

   • Cream 25%: 200 ml

4. We squeeze the garlic and add it to the porridge.

   Required ingredients:

   • Garlic: 3 cloves

5. Cut the gorgonzola into cubes and add them to the porridge. Keep stirring without stopping — cook for another 10 minutes.

   Required ingredients:

   • Gorgonzola cheese: 300 g