If you’re looking for a one-pot winter dish that’s a warm comfort food and a tasty vegetarian recipe, the polenta with gorgonzola and walnuts is the perfect choice. This traditional Italian dish combines the softness of yellow polenta with the creaminess of melted cheese and the crunchiness of nuts. It’s an easy and quick preparation, perfect for a last-minute dinner that feels like home. Let’s discover how to make this oven-baked polenta following my simple and flavorful method!
If you love polenta, try the polenta with mushrooms and taleggio, the baked polenta, the polenta with lentil ragù, or the polenta pizza.
Search among my MAIN COURSES for what you like the most.
Follow my page FACEBOOK for lots of tasty recipes every day.
RECIPES WITH CHEESE
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing polenta with gorgonzola and walnuts
- 6.3 cups water
- to taste coarse salt
- 1 1/4 cups instant polenta
- 10 1/2 oz gorgonzola
- 2 oz walnuts
- 2 tbsp extra virgin olive oil
- to taste grated parmesan
Steps for preparing the polenta with gorgonzola and walnuts
The secret to this quick recipe is in the base. Bring the salted water to a boil and sprinkle in the corn flour. Stir with a whisk to prevent lumps until you get a soft polenta. Cooking time is indicated on the package. I used instant polenta, but you can use whichever you prefer. This natural gluten-free base is perfect for holding the rich topping of this baked polenta.
Take a baking dish or individual cocottes and drizzle a little extra virgin olive oil on the bottom. Layer: spread the hot polenta, add plenty of gorgonzola cubes, and coarsely chopped walnuts. Repeat the process until all ingredients are used, finishing with a final sprinkle of grated parmesan for a perfect oven gratin.
Finish with a drizzle of EVO oil. Bake in a static oven at 392°F for about 20-25 minutes. The heat will melt the cheese and create a delicious crust. Once out of the oven, add a pinch of pepper and some freshly chopped parsley to scent your polenta with gorgonzola and walnuts.
Variations, Tips, and Storage
TIPS FOR A PERFECT RESULT
The consistency of the polenta: For this baked recipe, I recommend keeping the polenta soft. If you make it too firm, it will tend to dry out too much in the oven. The secret is to leave it slightly runny before composing the individual cocottes.
Choosing the walnuts: Use fresh walnuts and chop them with a knife just before baking. This way, they will retain all their essential oils and crunchy note without becoming bitter during oven cooking.
Quality of the cheese: For supreme creaminess, sweet gorgonzola is ideal. If, however, you love strong and contrasting flavors, spicy gorgonzola creates a perfect pairing with the sweetness of the corn polenta.
The trick to the gratin: If you want a golden and inviting crust, activate the oven grill function in the last 5 minutes of cooking. The mix of grated parmesan and walnuts will become irresistible.
DELICIOUS VARIATIONS
Polenta with gorgonzola, walnuts, and pears: A classic pairing of refined vegetarian cuisine. Add thin slices of pear between the layers of hot polenta: the sweetness of the fruit will perfectly balance the distinct flavor of the blue cheese.
Adding radicchio: You can enrich the dish with pan-seared tardive radicchio. The bitterness of the radicchio pairs divinely with the baked polenta and the gorgonzola.
Variation with mushrooms: For an even richer autumn dish, add sautéed mushrooms (porcini or champignons) between the layers.
Lactose-Free: Nowadays, there are excellent versions of lactose-free gorgonzola, making this recipe inclusive for all guests.
Lactose-Free: Nowadays, there are excellent versions of lactose-free gorgonzola, making this recipe inclusive for all guests.
STORAGE AND RECOVERY
In the fridge: The polenta with gorgonzola and walnuts stores perfectly in the fridge for 2-3 days, sealed in an airtight container.
How to reheat it: To make the cheese melt like freshly made, I suggest heating it in the oven at 356°F for 10 minutes or in the microwave at maximum power for a couple of minutes, maybe adding a splash of milk to revive the softness.
In the freezer: You can freeze the ready-made portions. When needed, let them thaw in the fridge and then put them directly in the oven. It’s a great vegetarian meal prep strategy.
Frequently Asked Questions
Can I use leftover polenta?
Absolutely! It’s a perfect leftover recipe. Cut the cold polenta into cubes or slices, place it in the baking dish, and proceed with the gorgonzola and walnuts topping.
How long should it bake in the oven?
Just 20-25 minutes at 392°F. The goal is not to cook the polenta (which is already done), but to melt the flavors and create the gratin.
Is it a gluten-free recipe?
Yes, corn flour does not contain gluten, so it is a gluten-free dinner safe and tasty for celiacs.
