Polenta with Gorgonzola
Annie | January 31, 200910 cups cold water
¼ cup extra virgin olive oil
1 T. salt
4 bay leaves
2 cups yellow cornmeal, medium grain
8 T. butter
1 ½ cups gorgonzola, crumbled
½ cup parmesan
Combine water, oil, salt, bay leaves, and cornmeal in a pot. Stir until mixed. Bring to a boil over medium-high heat, stirring often, for about 10 minutes. When thick and bubbly, reduce heat to low and partially cover. Cook until glossy, stirring often, for 25-35 minutes.
After its done, spread about 2 cups of polenta in a 8”-10” skillet or pan that has been cooled by rinsing it in cold water first. Dot the top with 2 ½ T. butter, ¾ cup of gorgonzola, and 2 T. parmesan.
Continue layering for three layers. Cover with plastic and chill for 1-24 hours. Bake at 400° on a foil-lined baking sheet until sizzling and deep golden, 45-60 minutes.
Barbie-Polenta is reminiscent of grits or by trsonlatian a corn
Shantha | December 11, 2015Barbie-Polenta is reminiscent of grits or by trsonlatian a corn meal mush. However, it is really so much more. It’s a staple food for many Italians and often outshines pasta. It can be served many ways, as a first course, baked, with stews, or even as a bread substitute.I serve it with beef short ribs, roast chicken, pork anything really. We love it.