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Baked Polenta with Gorgonzola Cheese

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(Recipe ID: 528)

Serves 6 to 8

Preparation time: 20 minutes; Cook time: 55 minutes

Source: Vito De Carolis

Pasticcio di Polenta e Gorgonzola.  Uncomplicated directions for an Italian favorite.


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  • 6 cups Water
  • 2 cups Whole milk
  • 2 teaspoons Coarse sea salt *
  • 2 1/2 cups Polenta (stone-ground Italian coarse corn meal
  • 1 pound Gargonzola cheese, diced
  • 1/2 cup Unsalted butter


  1. Combine 6 cups of water, 2 cups of milk, and salt in heavy larger non-stick saucepan and bring to a boil.
  2. Gradually whisk in cornmeal in a thin stream.
  3. Cook “Polenta” over medium-low heat (it should be barely boiling), whisking constantly, until thick and pulls away from side of pan, about 40 minutes.
  4. Meanwhile, 15 minutes before Polenta is done, melt butter in a saucepan, without letting it crackle, and combine it with Gorgonzola cheese, stirring to obtain an even mixture.
  5. Pour half Polenta onto a large serving platter, spread cheese mixture over it, and cover with the remaining polenta.
  6. Serve steaming hot.


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