Polenta and Gorgonzola
I had this dish for the first time in the mountains of Switzerland on a rainy fall afternoon. I went with some friends across the border, and on the way back we found a well rated restaurant on Google maps. We followed the narrow winding road until we found the place, more like a house than a restaurant. The owner informed us that since it was off season, he only had cured meats and cheese, like that was a bad thing. In passing he mentioned also polenta, and with the cold and the rain it was the perfect choice.
If you have never had it, polenta is ground corn that can be mixed with water and cooked, sort of like corn meal. The flavor is very mild, which is why Gorgonzola cheese is the perfect companion. Gorgonzola is originally from the northern region of Italy, Piemonte and Lombardia. It is a strong, blue-veined cheese, so the mix with polenta results in a dish that is elevated but also as comforting as mac and cheese (if you cannot find Gorgonzola you can try other cheeses, such as blue, that are strong and semisoft).
Ingredients
- 8-16 oz water
- Salt
- 300-500 gr, or 16-24 oz instant polenta (depending on the brand you purchase)
- 8 oz Gorgonzola cheese
Preparation
Cut the Gorgonzola in cubes of about 1/2 inch or 1 cm on each side. Set aside but maintain cold.
Use the instructions in the box of polenta to figure out how much water you need. In a large pot boil the water and the salt. Lower the heat, and add the polenta while mixing with a whisk to avoid lumps.
Once mixed, switch to a wooden spoon and continue to mix so the polenta doesn't stick to the pan and burn. The polenta will be ready when the spoon can stand on its own like in the picture.
Serve the polenta hot in individual bowls and top with the Gorgonzola cheese to taste. If you prefer to place the polenta in a serving dish, just make sure it stays hot and is consumed immediately, otherwise it will coalesce and harden. Allow your guests to choose how much cheese to add, as everyone's tolerance to strong cheese is different.
Pair with Prosecco or a nice white. Enjoy!
