Polenta Con Il Gorgonzola In Pentola A Pressione (Baked Gorgonzola Polenta) – a delicious recipe with extra-virgin olive oil, water, polenta, salt, butter, Gorgonzola cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt.
2
Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes.
3
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter.
4
Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute.
5
Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter.
6
Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.
246
kcal
Calories
24
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, or to taste, 1 quart water, 1 cup polenta, 1/2 teaspoon salt, and more.
Yes, Polenta Con Il Gorgonzola In Pentola A Pressione (Baked Gorgonzola Polenta) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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