Polenta with Gorgonzola and Walnuts
8 servings
60 minutes
Polenta with gorgonzola and walnuts is an exquisite dish of Italian cuisine, combining the softness of cornmeal with the rich flavor of blue cheese and the crunchy notes of walnuts. Historically a peasant dish from Northern Italy, polenta has evolved into a culinary masterpiece loved by gourmets worldwide. The grill bakes the dish to an appetizing golden crust, allowing the gorgonzola to melt and infuse it with its savory aroma. Adding fresh thyme highlights subtle flavor nuances, while walnuts provide textural complexity. Polenta with gorgonzola is perfect as a standalone dish or as a side to meat and vegetables. It embodies the warmth and comfort of Italian cuisine in every spoonful.
1
Boil 1 liter of water, add a pinch of salt and stir in the polenta in a thin stream. Reduce the heat slightly below medium and cook the flour for 15-20 minutes while stirring constantly until thickened. If necessary, add a little more water. Stir in most of the parmesan and butter — the texture should be smooth and pliable.
- Cornmeal: 250 g
- Grated Parmesan cheese: 50 g
- Butter: 25 g
2
Turn on the grill function in the oven. Transfer the polenta to a heatproof dish, scatter pieces of gorgonzola on top, sprinkle with thyme leaves and the remaining parmesan. Place in the oven for about 10 minutes, until the polenta is covered with a golden crust and the cheese melts.
- Gorgonzola cheese: 120 g
- Fresh thyme: 0.5 bunch
- Grated Parmesan cheese: 50 g
3
Sprinkle with walnuts and serve.
- Walnuts: 50 g
