Polenta Gratin With Gorgonzola Cheese Recipe

Name: Polenta Gratin With Gorgonzola Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta; 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; Sauce; 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

Servings: persons

Polenta
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
Sauce
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

1
For polenta: Butter 9 X 13 inch baking dish.
2
Bring water, sage, olive oil and salt to boil in medium saucepan.
3
Gradually add cornmeal in thin stream, stirring constantly.
4
Reduce heat to low.
5
Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
6
Immediately spread polenta in prepared dish; smooth top.
7
Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
8
For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
9
Reduce heat to low.
10
Simmer 10 minutes.
11
Melt butter in another medium saucepan over moderate heat.
12
Add flour.
13
Whisk until smooth and bubbling (do not brown), about 2 minutes.
14
Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
15
Cook until thick, stirring frequently, about 7 minutes.
16
Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
17
Preheat oven to 350 degrees F.
18
Butter 9 X 13 inch baking dish.
19
Spread 1/2 cup of the sauce on the bottom.
20
Cut polenta into 2 inch squares that are 1/4 inch thick.
21
Cut each square in half horizontally.
22
Place squares in baking dish, overlapping edges slightly.
23
Pour remaining sauce over.
24
Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
25
Bake until polenta is heated through and top is golden-brown, about 50 minutes.
26
Cool 10 minutes before serving.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Polenta, 3 cups water, 1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crumbled, 1 tablespoon olive oil, and more.

Yes, Polenta Gratin With Gorgonzola Cheese 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.

Polenta Gratin With Gorgonzola Cheese

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