Menu Search
Directions for: Gorgonzola Polenta


2 cup chicken stock

1 pinch pepper

1 cup cornmeal

4 oz gorgonzola cheese, crumbled

⅓ cup grated parmesan cheese

2 Tbsp truffle oil

2 Tbsp extra virgin olive oil

2 Tbsp chopped fresh basil


1. In large saucepan, bring stock, 2 cups (500 mL) water and pepper to boil over high heat; gradually whisk in cornmeal until thickened.

2. Reduce heat to low; cook, stirring often with wooden spoon, for 8 to 10 minutes or until mixture is thick and creamy but still fluid.

3. Stir in Gorgonzola and Parmesan cheeses.

4. Spoon into 6 shallow dishes.

5. Drizzle each with truffle oil and sprinkle with basil.

See more: Fall, Rice/Grain, Italian, Slow Cook, Cheese, Appetizer