Creamy Gorgonzola Polenta Gratin: A Cheesy Italian Delight!

Polenta Gratin With Gorgonzola Cheese 🧀

Overview:

Polenta, the classic Italian comfort food, takes on a luxurious twist in this Polenta Gratin with Gorgonzola Cheese recipe. Creamy, cheesy, and absolutely delightful, this dish is perfect for special occasions or weeknight dinners when you want something a little extra special. Paired with a simple roast or as a standalone star, this gratin will surely make its way into your regular rotation.

Nutritional Information:

• Calories: 363.3
• Fat Content: 23.3g
  • Saturated Fat Content: 13.3g
• Cholesterol Content: 59.2mg
• Sodium Content: 716.5mg
• Carbohydrate Content: 26.4g
  • Fiber Content: 1.8g
  • Sugar Content: 0.3g
• Protein Content: 13.3g

Times:

Ingredients:

• 3 cups water
• 1 1/2 tablespoons fresh sage, chopped
• 1 teaspoon dried sage
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 3 cups milk
• 2 bay leaves
• 6 whole cloves
• 6 allspice berries
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup gorgonzola cheese, crumbled
• 1/3 teaspoon ground nutmeg
• Grated Parmesan cheese for sprinkling

Instructions:

For Polenta:

1. Butter a 9×13 inch baking dish.
2. In a medium saucepan, bring water, fresh sage, dried sage, olive oil, and salt to a boil.
3. Gradually add the cornmeal in a thin stream, stirring constantly.
4. Reduce the heat to low and cook until the cornmeal slowly falls off a lifted spoon, stirring frequently. This should take about 8 minutes.
5. Immediately spread the polenta in the prepared dish and smooth the top.
6. Allow it to cool completely. You can prepare this a day ahead, just cover and refrigerate.

For Gorgonzola Sauce:

1. In another medium saucepan, bring the milk, bay leaves, cloves, and allspice berries to a boil.
2. Reduce the heat to low and simmer for 10 minutes.
3. In a separate medium saucepan, melt the butter over moderate heat.
4. Add the flour and whisk until smooth and bubbling, about 2 minutes. Be careful not to brown the mixture.
5. Strain the milk mixture into the flour mixture, whisking until smooth.
6. Add the crumbled gorgonzola cheese and whisk into the sauce until melted and smooth.
7. Cook the sauce until thickened, stirring frequently, for about 7 minutes.
8. Season to taste with salt, pepper, and ground nutmeg. You can prepare this sauce a day ahead, just cover and refrigerate.

Assembly and Baking:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Butter another 9×13 inch baking dish.
3. Spread 1/2 cup of the gorgonzola sauce on the bottom of the baking dish.
4. Cut the polenta into 2-inch squares that are 1/4 inch thick.
5. Cut each square in half horizontally to create rectangles.
6. Place the polenta rectangles in the baking dish, overlapping the edges slightly.
7. Pour the remaining gorgonzola sauce over the top of the polenta.
8. Sprinkle generously with grated Parmesan cheese.
9. This step can also be prepared ahead of time, up to 1 hour before baking.
10. Bake the polenta gratin until heated through and the top is golden-brown, about 50 minutes.
11. Allow it to cool for 10 minutes before serving.

Serving Suggestions:

• This Polenta Gratin with Gorgonzola Cheese pairs wonderfully with a simple roast, such as chicken or beef.
• Serve alongside a fresh green salad tossed with a light vinaigrette for a complete meal.
• Garnish with additional fresh sage leaves for a pop of color and flavor.

Tips:

• For a crispy top, broil the gratin for the last 2-3 minutes of baking.
• Experiment with different cheeses such as fontina or mozzarella for a unique flavor twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy the Creamy, Cheesy Goodness! 🍽️✨