Polenta with Gorgonzola and Sausage is a rich, tasty, and flavorful dish, perfect to make when you have leftover polenta. But not only that. It’s so good that sometimes I prepare polenta specifically to make this dish. And if I’m in a hurry, instant polenta is ready in three minutes. Leave it there to cool, then when you get home, cut it into cubes and pop it in the oven. Be it for lunch or dinner, polenta with Gorgonzola and sausage is perfect for the cold season.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
If served as a main course, these quantities are sufficient for two people or for four if served as an appetizer.
- 14.1 oz polenta (cooked, leftover)
- 2 sausages
- 5.3 oz Gorgonzola cheese
- 1/4 cup white wine
- 1 tbsp extra virgin olive oil
- to taste grated Parmesan cheese
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Baking Dish ovenproof
Steps
If you have leftover polenta, place it in a rectangular baking dish and let it cool. Once it’s cold and firm, cut it into cubes. Remove the skin from the sausages, crumble them, and cook them in a pan without adding fats. Deglaze with the white wine and let it evaporate. Grease a baking dish with extra virgin olive oil, arrange the polenta cubes, add the sausage, the Gorgonzola in pieces, and finish with the grated Parmesan cheese. Broil in a preheated oven at 392°F for 20 minutes. Once ready, let it rest for a few minutes and serve it hot.
