Italian Polenta with Gorgonzola and Garlic
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
5
Description
The most important thing is to stir constantly to prevent the polenta from sticking. I always recommend removing the core from the garlic to avoid any unpleasant aftertastes.
Ingredients
- Coarse Cornmeal - 8.8 oz
- Goat cheese - 10.6 oz
- Salt - to taste
- Garlic - 3 cloves
- Olive Oil - 1 fl oz
- 10% cream - 7 fl oz
Step by Step guide
Step 1
Boil water, add olive oil, and slowly sprinkle in the cornmeal. Cook for about 10–15 minutes over low heat, stirring constantly with a wooden spatula.
Step 2
Add salt to taste.
Step 3
Stir in the cream and cook for a couple more minutes.
Step 4
Press the garlic and add it to the polenta.
Step 5
Cut the gorgonzola into cubes and add them to the polenta. Continue stirring without stopping — cook for another 10 minutes.
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