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Polenta with Gorgonzola

Annie | January 31, 2009

10 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. 

 

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Everyday Side Dishes, Special Meals, Up and Coming
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One response

Barbie-Polenta is reminiscent of grits or by trsonlatian a corn

Shantha | December 11, 2015

Barbie-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.

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