The baked polenta and gorgonzola is a very hearty first course, maybe even a main dish, but I can assure you it’s simple to prepare and very, very tasty.
A comfort food that warms our soul on these cold days and is loved by everyone, even children adore it since it’s as cheesy as few dishes, in short, I hope I’ve convinced you to prepare it. If you do prepare it and want, you can send me your photo, and I’ll be happy to share it on our Facebook page.
Curious? Let’s discover together right after the photo how to prepare the baked polenta and gorgonzola!!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 617.56 (Kcal)
- Carbohydrates 66.54 (g) of which sugars 2.55 (g)
- Proteins 22.38 (g)
- Fat 29.88 (g) of which saturated 14.81 (g)of which unsaturated 8.19 (g)
- Fibers 5.80 (g)
- Sodium 1,094.60 (mg)
Indicative values for a portion of 587 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to prepare baked polenta and gorgonzola
- 12 oz taragna polenta flour
- 6 cups water (or broth)
- 7 oz gorgonzola
- 3.5 oz stracchino
- Half glass milk
- 2 pinches salt
- 2 pinches black pepper
- 3 tbsp butter (to grease the pan)
Tools
- 1 Cauldron
- 1 Baking Dish (oven safe) 15.7 x 13.8 inches
- 1 Wooden Spoon
- 1 Small Pot
How to prepare baked polenta and gorgonzola
Prepare the baked polenta and gorgonzola starting with cooking the polenta.
I used taragna polenta, but you can use whichever you prefer, and this was long-cooking, so traditional.
Bring the water or broth to a boil, and when it boils, slowly add the polenta, stirring with a wooden spoon to prevent lumps.
Cook stirring often for the time indicated on the package, and in the meantime, in a small pot, melt the gorgonzola with the milk over low heat, add the stracchino (you can also use robiola), salt and pepper, and set aside.
Once the polenta is cooked, preheat the oven to 392°F, in static mode, grease a baking dish with butter, and make layers of polenta, cheese, and more polenta until all the ingredients are used.
Try to finish with cheese, then bake in the middle rack of the oven for at least 15 minutes, and if you want a golden crust, turn on the grill for another 5 minutes.
Remove the baked polenta and gorgonzola from the oven and let it rest for 5 minutes before serving.
Storage of baked polenta and gorgonzola
Baked polenta and gorgonzola can be stored in the refrigerator for 2 days in an airtight container.
You can freeze the polenta and then let it thaw at room temperature before baking.
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