I added chopped green onions and sautéed mushrooms into the mix and sprinkled some chopped walnuts on the top. Very tasty. BUT, make sure you let the pie cool before cutting; it's a hot mess otherwise. One other note -- with the two cheeses, no salt needed for the polenta.
Polenta Pie with Gorgonzola
A light or medium-weight red with a spicy edge. Chianti's flavors of leather and spice seem like an easy choice.
See SAVEUR's recommended Medium-bodied Red Wines
See SAVEUR's recommended Medium-bodied Red Wines
Photo: Laurie Smith
SERVES 6
Polenta is coarsely ground cornmeal cooked until soft and gooey. Allow the polenta to set, and slice, or while warm add your favorite cheese, vegetables, or chiles to liven it up.
1 1⁄2 cups polenta
Salt
1 tbsp. butter
1⁄2 cup grated asiago cheese
1⁄2 cup crumbled gorgonzola
1. In a large pot, whisk polenta into 4 cups cold salted water. Bring to a boil over medium heat, stirring constantly. Cook until polenta is the consistency of porridge. Lower heat and continue simmering for 5 minutes more; continue stirring constantly.
2. Add. butter and grated asiago cheese. Mix well, until the butter melts, then pour the polenta into a greased cast-iron skillet or ovenproof pan, spreading it evenly. Sprinkle gorgonzola over the top of the polenta.
3. Bake in a 350° oven for 25 minutes or until the cheese is bubbling and brown. Remove from oven and slice into wedges. This dish can be served hot or at room temperature.
Ratings & Reviews (1)
Polenta Pie with Gorgonzola
Reviewed by francofille on
.
I added chopped green onions and sautéed mushrooms into the mix and sprinkled some chopped walnuts on the top. Very tasty. BUT, make sure you let the pie cool before cutting; it's a hot mess otherwise. One other note -- with the two cheeses, no salt needed for the polenta.
Rating: 3
