Polenta Pie with Gorgonzola

by0| PUBLISHED Jan 23, 2007 5:00 AM
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.

Yield: serves 6


  • 1 <sup>1</sup>⁄<sub>2</sub> cups polenta
  • Salt
  • 1 tbsp. butter
  • <sup>1</sup>⁄<sub>2</sub> cup grated asiago cheese
  • <sup>1</sup>⁄<sub>2</sub> 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.