Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup chopped walnuts
- 1 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
3. Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps.
4. Reduce the heat to low and continue to stir the polenta for 30 minutes until it thickens and pulls away from the sides of the pot.
5. Remove the pot from the heat and stir in 1/2 cup of crumbled Gorgonzola cheese and 1/2 cup of chopped walnuts.
6. Add 1 tbsp of butter and stir until melted.
7. Season with salt and pepper to taste.
8. Pour the polenta mixture into a greased baking dish and bake for 20-25 minutes until golden brown.
9. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 55 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 360
- Fat: 22g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Blue cheese can be substituted for Gorgonzola cheese.
- Pecans can be substituted for walnuts.
Variations:
- Add cooked sausage or bacon for a heartier dish.
- Top with sautéed mushrooms for an earthy flavor.
Tips and tricks:
- Stir the polenta constantly to prevent lumps.
- Use a whisk to incorporate the polenta into the water.
- Grease the baking dish to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle with chopped fresh herbs such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta is too thin, continue to cook it until it thickens.
Food safety advice:
- Make sure to cook the polenta to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Creamy, nutty, and tangy.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Italian