Quick Creamy Polenta with Gorgonzola: The Secret to a Lump-Free Consistency
Every year, my friend’s dad organizes the “Polentata” and spends hours stirring the real polenta, which I adore.
But let’s admit it: at home, I don’t have the time, and to be honest, not even the desire.
That’s why this Quick Polenta recipe is the perfect solution.
The common problem with instant polenta is its texture: often lumps form or the final result is too sticky instead of creamy.
Let me reveal the secret for a smooth and velvety quick polenta:
Pour Gradually: The water must boil vigorously, but you need to immediately lower the heat before pouring the flour.
You must pour the polenta gradually, very slowly, and in a thin stream, while stirring vigorously and constantly with a whisk (or a wooden spoon) for the first few seconds.
This immediately breaks the lumps.
Finish Off the Heat: The true creaminess is achieved off the heat, by adding butter and Parmesan.
Once this creamy base is achieved, melted gorgonzola and the golden crust from the oven make the dish irresistible, without spending hours stirring.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients QUICK CREAMY POLENTA WITH GORGONZOLA
- 6.3 cups water
- 1 1/2 teaspoon coarse salt
- 13.2 oz instant polenta (pre-cooked cornmeal)
- 2 tablespoons butter
- 1.4 oz grated Parmesan
- 7 oz Gorgonzola (sweet or spicy DOP, to taste)
- 1 pinch black pepper (optional)
Tools
- Kitchen Scale
- Pot
- Hand Whisk
- Baking Dish
Quick Creamy Polenta with Gorgonzola Procedure
Bring the water to a boil in a large pot with the coarse salt. As soon as it boils, lower the heat and gradually pour in the instant polenta while stirring vigorously with a whisk (or a wooden spoon) to avoid lump formation. Continue stirring for the time indicated on the package (usually 5-8 minutes) until it thickens and pulls away from the sides.
Off the heat, add the butter and grated Parmesan to the hot polenta. Stir well until the ingredients are combined and the polenta becomes super creamy. Immediately transfer the polenta to a baking dish (or 4-6 individual cocottes).
Cut the Gorgonzola into pieces and distribute it evenly over the entire surface of the polenta. Sprinkle with fresh black pepper. Bake in a preheated fan oven at 392°F (or static at 428°F) for about 8-10 minutes. The dish is ready when the Gorgonzola is completely melted, bubbling, and has formed a wonderful golden and gratinated crust.
Remove from the oven and serve immediately. Gorgonzola polenta is a dish to be enjoyed piping hot to fully appreciate its creaminess and gooey center.
Notes on Ingredients and Substitutions
Instant Polenta: Always choose a high-quality product. There are quick-cooking versions (5 minutes) and medium-cooking ones (8-10 minutes). Follow the package instructions precisely for water quantities and cooking times.
Gorgonzola: You can use the Sweet version for a milder taste and greater creaminess, or the Spicy version for a bolder flavor and more intense contrast.
Quick Substitutions/Variations:
If you don’t have butter: You can substitute it with 2 tablespoons of extra virgin olive oil (less comforting, but lighter).
For an extra-cheesy touch: Add 50 g of Mozzarella (well-drained and diced) along with the Gorgonzola before baking.
Storage
Baked Gorgonzola polenta is best consumed immediately. If leftovers remain, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is a conventional oven or microwave, perhaps adding another piece of cheese on top to revive it.
“Gourmet” Alternatives and Variations
1 – Polenta and Sausage: Add 100 g of sausage (cooked and crumbled) to the topping before adding the Gorgonzola.
2 – Polenta with Radicchio: Add 150 g of red radicchio (sautéed in a pan with a pat of butter for 5 minutes) to the hot polenta (after the creaminess step). Then proceed with the Gorgonzola topping.
3 – Polenta with Porcini Mushrooms (the original version): If you have time, prepare 200 g of Porcini mushroom sauce (fresh or rehydrated dried) and use it instead of Gorgonzola for the topping.
Usage and Pairings
This baked polenta is perfect as:
Vegetarian Main Dish: Substantial and complete, accompanied by a simple green salad.
Luxurious Side Dish: Ideal for accompanying braised red meats, stews (such as pot roast), or roasts.
Appetizer/Finger Food: Served in small individual cocottes for an elegant buffet or as a starter for a winter dinner.
Wine Pairing: A young, fresh, and slightly sparkling red wine such as a Bonarda from Oltrepò Pavese or a red from Valpolicella, which cleanses the palate.
Origins and History
Polenta has ancient roots in Italy, long before corn arrived from America. Originally, it was a “mush” made from cereals or legumes (spelt, millet), a poor food and the base of the peasant diet, especially in Northern Italy. The introduction of corn (or maize) in the 16th century revolutionized polenta, giving it the appearance and taste we know today. The combination with Gorgonzola, native to Lombardy, is a classic Northern comfort food, celebrating the simplicity of ingredients and intense flavor.
The Secret of the “Perfect Crust”
Do you want an even crunchier and more golden crust? Before baking, drizzle a thin stream of EVO oil over the Gorgonzola or add a pinch of breadcrumbs mixed with Parmesan. You’ll see the result! And remember: making a “scarpetta” (wiping your plate clean with bread) at the end is not mandatory, but highly recommended! 😉
FAQ
1. Can I use a different type of cheese instead of Gorgonzola?
Answer: Absolutely yes! If you don’t like blue cheeses, you can replace Gorgonzola with Fontina or Taleggio. Both will melt beautifully and provide a creamy, stringy result.
2. If I make traditional polenta (not instant), how do the times change?
Answer: If you use traditional polenta (slow-cooking, about 45-60 minutes), you’ll obviously need to account for that time for preparing the base. The rest of the procedure (creaminess and topping) remains the same.
3. Is it possible to prepare the polenta in advance?
Answer: You can prepare the polenta in advance (even the day before) and store it in the refrigerator. When serving, put it back in the baking dish, heat it in the oven for 5 minutes, then add the Gorgonzola and proceed with the final topping.
