Polenta with Gorgonzola and Walnuts

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Take a not very large baking dish — the layer of polenta should be about 2–3 inches thick, not too thick. I had 150 grams of Gorgonzola, and I used it all, which I do not regret at all.

Ingredients

Coarse Cornmeal - 8.8 oz
Butter - 0.9 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Goat cheese - 4.2 oz
Walnuts - 1.8 oz
Thyme - ½ bunch

Step by Step guide

Step 1

Boil 1 liter of water, add a pinch of salt, and stir in the polenta, pouring it in a thin stream. Reduce the heat slightly below medium and cook the flour, stirring constantly, for 15–20 minutes until thickened. If necessary, add a little more water. Stir in most of the Parmesan and the butter — the texture should be smooth and pliable.

Step 2

Turn on the broil function in the oven. Transfer the polenta to a heatproof dish, scatter pieces of Gorgonzola on top, sprinkle with thyme leaves and the remaining Parmesan. Place in the oven for about 10 minutes, until the polenta is covered with a golden crust and the cheese is melted.