Polenta Gratin With Gorgonzola Cheese Recipes

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BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE



Baked Polenta With Crispy Leeks and Blue Cheese image

Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for pan
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon fine sea salt, plus more as needed
1 cup polenta (coarse or regular, not instant)
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium leeks, halved and sliced
4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)
Chopped parsley or basil, for garnish

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
  • Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
  • Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
  • As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
  • Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
  • When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA



Baked Polenta with Tomato Sauce and Ricotta image

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.

Provided by Art Smith

Categories     HarperCollins     Hominy/Cornmeal/Masa     Tomato     Vegetarian     Parmesan     Basil     Ricotta     Healthy     Dinner

Yield 4 servings

Number Of Ingredients 15

For the tomato sauce:
4 tomatoes
1 medium yellow onion, skin on
1 small bulb garlic
2 tablespoons extra-virgin olive oil
Salt
For the polenta:
1 cup polenta
1 tablespoon extra-virgin olive oil
4 tablespoons chopped fresh basil
1/2 cup ricotta cheese
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
For the garnish:
4 tablespoons chopped basil

Steps:

  • To prepare the tomato sauce:
  • Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
  • Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
  • To prepare the polenta:
  • Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
  • To serve:
  • Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

POLENTA GRATIN WITH GORGONZOLA CHEESE



Polenta Gratin With Gorgonzola Cheese image

Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast.

Provided by evelynathens

Categories     Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups water
1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon olive oil
1/2 teaspoon salt
1 cup yellow cornmeal
3 cups milk (or you can use 1 1/2 cups milk and 1 1/2 cups half-and-half)
2 bay leaves
6 whole cloves
6 allspice berries
1/4 cup butter
1/4 cup all-purpose flour
1 cup crumbled gorgonzola or 1 cup other blue cheese
salt and pepper
ground nutmeg
1/3 cup parmesan cheese, grated

Steps:

  • For polenta: Butter 9 X 13 inch baking dish.
  • Bring water, sage, olive oil and salt to boil in medium saucepan.
  • Gradually add cornmeal in thin stream, stirring constantly.
  • Reduce heat to low.
  • Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
  • Immediately spread polenta in prepared dish; smooth top.
  • Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
  • For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Melt butter in another medium saucepan over moderate heat.
  • Add flour.
  • Whisk until smooth and bubbling (do not brown), about 2 minutes.
  • Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
  • Cook until thick, stirring frequently, about 7 minutes.
  • Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 350 degrees F.
  • Butter 9 X 13 inch baking dish.
  • Spread ½ cup of the sauce on the bottom.
  • Cut polenta into 2 inch squares that are ¼ inch thick.
  • Cut each square in half horizontally.
  • Place squares in baking dish, overlapping edges slightly.
  • Pour remaining sauce over.
  • Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
  • Bake until polenta is heated through and top is golden-brown, about 50 minutes.
  • Cool 10 minutes before serving.

POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS



Polenta Gratin With Spinach and Wild Mushrooms image

Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.

Provided by KelBel

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
4 cups wild mushrooms, sliced
1 large shallot, minced
8 ounces Baby Spinach, washed
1/2 teaspoon thyme
1/8 teaspoon nutmeg, grated
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup vegetable broth
1/2 cup cream
18 ounces prepared polenta, cut into 1/4-inch slices
1 cup gruyere cheese, shredded

Steps:

  • Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
  • Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
  • Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
  • In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
  • Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
  • Sprinkle 1/2 cup Gruyère over spinach and sauce.
  • Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
  • Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
  • Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1

CREAMY GORGONZOLA POLENTA



Creamy Gorgonzola Polenta image

This Creamy Gorgonzola Polenta Recipe is one of my all time favorite stew side dishes. It's rich, delicious, and is just the right texture to soak up any leftover sauce in the plate!

Provided by Valentina K. Wein

Categories     Side Dish

Time 30m

Number Of Ingredients 6

5 cups vegetable stock
¾ teaspoon sea salt
1¾ cups polenta ((coarse cornmeal))
1 cup half and half
¾ cup crumbled Gorgonzola cheese ((about 4 ounces))
3 tablespoons unsalted butter

Steps:

  • Boil stock. In a medium-sized saucepan, add the salt to the stock and bring to a boil.
  • Add polenta. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.
  • Add remaining ingredients. Turn off the heat and add the half and half, cheese, and butter. Stir to blend and serve immediately!

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

POLENTA GRATIN WITH TOMATO, FONTINA, AND ROSEMARY



Polenta Gratin with Tomato, Fontina, and Rosemary image

The fragrance of the rosemary and the warm cheese on this layered gratin is irresistible. The tomato sauce can be of the simplest kind, and the dish can be assembled ahead of time and reheated when needed.

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Firm polenta
1 to 1 1/2 cups grated Fontina
2 tablespoons butter
1 1/2 cups fresh tomato sauce
1 tablespoon finely chopped rosemary
Salt and freshly milled pepper
1/2 cup Gorgonzola
Chopped parsley

Steps:

  • Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't matter. This can be done hours in advance.
  • Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper.
  • Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley.
  • Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve.

POLENTA WITH GORGONZOLA CHEESE



Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Steps:

  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
  • Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
  • Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

GORGONZOLA POLENTA



Gorgonzola Polenta image

Provided by Jill Silverman Hough

Categories     Side     Vegetarian     High Fiber     Blue Cheese     Cornmeal     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

5 cups (or more) low-salt chicken broth
1 3/4 cups polenta (coarse cornmeal)*
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream

Steps:

  • Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
  • *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

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