Soft Polenta with Walnuts and Gorgonzola
Serves 4 as a main course
Although this dish can be served at any time, it is delightful
for breakfast, particularlyon a cold, wintry morning. Serve with
fresh fruit such as grapefruit, sliced pears, or a simple cranberry
- 4 cups cold water
- 1 cup polenta
- 1-2 teaspoons kosher salt
- 2 tablespoons butter
- 1 cup grated cheese: Parmigiano-Reggiano, Romano, aged Asiago,
St. George, or Dry Jack
- freshly ground black pepper
- 4 ounces imported Gorgonzola cheese
- 2 ounces walnut halves or pieces, toasted
- full flavored extra-virgin olive oil
- Place the water in a heavy pot and stir in the polenta. Place
the pot over a medium-high flame and stir the polenta constantly as
it comes to a boil. Lower the heat to medium and continue stirring
as the polenta thickens, about 10 minutes. Stir in the salt and
butter and continue cooking until the polenta is tender and begins
to pull away from the side of the pot. Add the cheese and stir
until it is well incorporated. Remove the polenta from the heat,
taste it, and add more salt if necessary.
- At this point the polenta should be soft and creamy. If it
seems a little stiff, stir in about 1/2 cup boiling water and
simmer for an additional five minutes. Ladle the polenta into
warmed soup bowls and top each serving first with a few turns of
black pepper, followed by small chunks of Gorgonzola and a
scattering of toasted walnuts. Serve immediately.
Variation: Add 2 tablespoons of buckwheat flour to the polenta
and use 4 ounces of teleme cheese, cut into small, thin slices, in
place of the grated grated cheese.
by Michele Anna Jordan
Copyright © 1997 Michele Anna Jordan.
Reprinted by permission.
Making Soft Polenta
Polenta Recipes (by Michele Anna Jordan)
Additional Polenta Recipes
This Archived Page created between 1994 and 2001. Modified August 2007