The polenta with gorgonzola and walnuts is a dish that celebrates the intense and enveloping flavors of Italian tradition. Perfect for cold days, it combines the creaminess of freshly made polenta with the strong and melting flavor of gorgonzola, enriched by the crunchiness of walnuts. It is an elegant and rustic comfort food at the same time, ideal to serve as a single dish or as a convivial course at a dinner with friends. Each spoonful is a warm embrace, telling of bountiful tables and authentic flavors. If you love polenta, try the polenta with mushrooms and taleggio, the layered polenta, the polenta with lentil ragù or even the polenta pizza.
Search among my MAIN COURSES what you like best.
Follow my FACEBOOK page for many tasty recipes every day.
RECIPES WITH CHEESE
- Difficulty: Easy
- Cost: Economical
- 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 cup instant polenta
- 10.5 oz gorgonzola
- 2.1 oz walnuts
- 2 tablespoons extra virgin olive oil
- to taste grated Parmesan cheese
Tools for preparing polenta
This post contains affiliate links!
- Hand Whisk
- Cocotte
Steps for preparing polenta with gorgonzola and walnuts
Prepare the polenta: follow the package instructions. I used the instant kind, so I brought the water and salt to a boil, added the polenta, and cooked stirring with a whisk for 5-10 minutes.
Pour a drizzle of oil in a baking dish or individual cocottes. Make a layer of polenta. Add some gorgonzola and coarsely chopped walnuts.
Make another layer of polenta, more gorgonzola, and walnuts. Enrich with Parmesan and a drizzle of oil. If you like, add chopped parsley at the end of cooking. Preheat the oven to 392°F, static. Bake and cook for 20-25 minutes. Serve immediately, well hot.
Storage
You can store the polenta in the oven for a couple of days.
