Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 4 ounces of Gorgonzola cheese
- 1 tablespoon of butter
- 1/4 cup of grated Parmesan cheese
- Freshly ground black pepper
Special equipment needed:
- Medium saucepan
- Whisk
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. In a medium saucepan, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Gradually whisk in 1 cup of polenta, stirring constantly with a wooden spoon.
4. Reduce the heat to low and continue stirring the polenta for 20-25 minutes, until it thickens and pulls away from the sides of the pan.
5. Preheat the oven to 375°F.
6. Crumble 4 ounces of Gorgonzola cheese and stir it into the polenta.
7. Add 1 tablespoon of butter and stir until melted.
8. Pour the polenta mixture into a greased baking dish.
9. Sprinkle 1/4 cup of grated Parmesan cheese on top of the polenta.
10. Season with freshly ground black pepper.
11. Bake for 15-20 minutes, until the cheese is melted and bubbly.
12. Let the polenta cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Baking time: 15-20 minutes
Temperature:
Boiling water: 212°F
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 910mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 0g
Protein: 11g
Substitutions for ingredients:
- Polenta: Cornmeal can be used as a substitute for polenta.
- Gorgonzola cheese: Blue cheese or Roquefort cheese can be used as a substitute for Gorgonzola cheese.
- Parmesan cheese: Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan cheese.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the polenta mixture before baking.
- Top the baked polenta with sautéed mushrooms or caramelized onions.
- Serve the polenta with a side of roasted vegetables or a green salad.
Tips and tricks:
- Use a whisk to prevent lumps from forming in the polenta.
- Stir the polenta constantly to prevent it from sticking to the bottom of the pan.
- Let the polenta cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the polenta, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the polenta in individual ramekins or on a large platter.
Garnishes:
Garnish the polenta with chopped fresh parsley or chives.
Pairings:
Pair the polenta with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve the polenta with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the polenta is too thick, add a little more water or milk to thin it out.
- If the polenta is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the polenta until it pulls away from the sides of the pan to ensure that it is fully cooked.
- Store leftover polenta in the refrigerator and consume within 3 days.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It has been a staple food in northern Italy for centuries.
Flavor profiles:
This dish has a creamy and savory flavor, with a tangy kick from the Gorgonzola cheese.
Serving suggestions:
Serve the polenta as a main course or as a side dish.
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Region: Italian