This dish is a cheesy, buttery and a bit flamboyant (with all that blue cheese) Italian cousin to grits. Since grits are the #1 comfort food of all time (in my mind at least), this polenta recipe can’t be much lower than, what, #4 or 5?
On a cold winter night, the umami-rich gorgonzola flavor and warm creamy texture make for a hearty and soothing side to Italian Pot Roast or, if you’re eating light, frozen steamed broccoli. And, yeah, it’s awesome reheated in the microwave the next day. (Plus it’s gluten free.)
- 2 cups milk
- 1 cup cream
- 1 cup chicken broth
- 1 cup polenta
- 1 teaspoon salt
- ½ pound gorgonzola, chopped into chunks
- 2-3 tablespoons butter
- In a heavy saucepan, bring milk, cream, broth and salt to a boil.
- Slowly add polenta and whisk well for a couple of minutes until smooth to eliminate clumps.
- Turn the heat to low so the mixture is slowly simmering, cover and cook for 45 minutes. Stir the polenta every 10 minutes or so in the cooking process to make sure it remains smooth.
- Remove from heat. Stir in butter and gorgonzola chunks until melted. Add more salt to taste.