No… this is not a sweet cream cake. Instead, it is a polenta ring filled with a delicious gorgonzola cream and a tantalizing layer of onions. Polenta and gorgonzola are always a winning pair, don’t you agree? So, just imagine the delight of this dish that is also easy to prepare, nutritious, tasty, and unique. I highly recommend giving it a try.
Other polenta recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Polenta Ring with Gorgonzola
- 8.8 oz yellow onions (weight after peeling)
- 5 cups water
- 3.5 oz gorgonzola
- 3.5 oz robiola
- 1.4 tbsp milk
- 1.1 cups instant polenta flour
- extra virgin olive oil
- salt
- black pepper
- butter (for the mold)
Tools
- 1 Frying Pan
- 1 Bowl
- 1 Saucepan
- 1 Whisk
- 1 Bundt Pan 24 cm diameter
Preparation of the Polenta Ring with Gorgonzola
Peel the onions and slice them into rings.
In a frying pan, heat a few tablespoons of oil before adding the onions. Season them with a generous pinch of salt, add 150 ml of water, and let them soften over medium-low heat for about 15 minutes, stirring often and adding more water if necessary. By the end of cooking, the liquid should be completely evaporated, and the onions should be soft. Turn off the heat and set them aside.
In a bowl, combine the gorgonzola, robiola, and milk, mixing vigorously until perfectly blended.
Put the remaining water (1 liter) in a saucepan, add salt, and bring to a boil. Then pour in the polenta flour gradually, stirring continuously to avoid lumps. Continue cooking until achieving a smooth polenta.
At this point, pour half of the polenta into a previously buttered 24 cm diameter Bundt pan.
Spread the gorgonzola cream over it and then add a layer of onions.
Finally, add the remaining polenta over the filling, trying to level it. It might have slightly cooled and become difficult to spread evenly like the first layer. But don’t worry, as this will be the bottom of our ring.
Bake the polenta ring with gorgonzola in a preheated static oven at 356°F (180°C) for 15 minutes. Remove from the oven and let it cool slightly before turning it onto the serving platter. Serve hot. Enjoy! Paola
If there are leftovers, just put it in the oven for a few minutes before enjoying it the next day.I would like to remind you that you can follow me on various social media to be kept up to date with the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
