Best 11 Polenta Con Il Gorgonzola In Pentola A Pressione Baked Gorgonzola Polenta Recipes

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Polenta con il gorgonzola in pentola a pressione baked gorgonzola polenta is a hearty and flavorful Italian dish that is perfect for a cold winter night. This dish is made with simple ingredients that are easy to find, and it can be prepared in a pressure cooker in just minutes. The polenta is cooked until creamy and tender, and then it is topped with a rich and cheesy gorgonzola sauce. The dish is then baked in the oven until the cheese is melted and bubbly. Polenta con il gorgonzola in pentola a pressione baked gorgonzola polenta is a delicious and satisfying dish that is sure to please everyone at your table.

Let's cook with our recipes!

GORGONZOLA POLENTA



Gorgonzola Polenta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.

POLENTA CON IL GORGONZOLA IN PENTOLA A PRESSIONE (BAKED GORGONZOLA POLENTA)



Polenta con il Gorgonzola in Pentola a Pressione (Baked Gorgonzola Polenta) image

Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola is also from. Polenta requires a long cooking time, about 45 minutes in a regular pot, but the pressure cooker allows to bring to the table an original Italian dish in a little more than half an hour!

Provided by Anonymous

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 57m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, or to taste
1 quart water
1 cup polenta
½ teaspoon salt
4 tablespoons butter, divided
¾ cup crumbled Gorgonzola cheese
¼ cup grated Parmesan cheese

Steps:

  • Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt.
  • Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter.
  • Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute.
  • Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter.
  • Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 30.9 g, Cholesterol 65.4 mg, Fat 24.7 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 13.8 g, Sodium 1075.8 mg, Sugar 2.1 g

POLENTA WITH GORGONZOLA CHEESE



Polenta with Gorgonzola Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 cups water
1 3/4 teaspoons salt
1 1/2 cups yellow cornmeal
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy whipping cream
3 ounces mild Gorgonzola, cut into 1/2-inch cubes
Additional salt and freshly ground black pepper, optional

Steps:

  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
  • Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
  • Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.

POLENTA CON IL GORGONZOLA IN PENTOLA A PRESSIONE (BAKED GORGONZOLA POLENTA)



Polenta con il Gorgonzola in Pentola a Pressione (Baked Gorgonzola Polenta) image

Polenta baked with Gorgonzola and grated Parmesan is also known as polenta concia. It's a typical dish of the Northern Italian Lombardy region, where Gorgonzola is also from. Polenta requires a long cooking time, about 45 minutes in a regular pot, but the pressure cooker allows to bring to the table an original Italian dish in a little more than half an hour!

Provided by tea

Categories     Polenta

Time 57m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil, or to taste
1 quart water
1 cup polenta
½ teaspoon salt
4 tablespoons butter, divided
¾ cup crumbled Gorgonzola cheese
¼ cup grated Parmesan cheese

Steps:

  • Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt.
  • Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter.
  • Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute.
  • Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter.
  • Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 30.9 g, Cholesterol 65.4 mg, Fat 24.7 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 13.8 g, Sodium 1075.8 mg, Sugar 2.1 g

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA



Baked Polenta With Mushrooms and Gorgonzola image

Real Simple Magazine, November 2006 edition. Update: 12/09/2009 you can use a large portabella mushroom the way that susie cooks did. ;)

Provided by Manami

Categories     Grains

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups instant polenta
2 teaspoons kosher salt
1 tablespoon unsalted butter, plus more for the dish
1/2 cup cream cheese
1 cup crumbled gorgonzola
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms or 1 1/2 lbs button mushrooms, stems discarded and caps thinly sliced
2 small shallots, finely chopped
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves

Steps:

  • Heat oven to 350°F.
  • Bring 4 1/2 cups water to a boil.
  • Whisking constantly, slowly add the polenta.
  • Add 1 1/2 teaspoons of the salt and the butter.
  • Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
  • Stir in the cream cheese and 1/2 cup of the Gorgonzola.
  • Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
  • Add half the mushrooms and cook for 6 minutes.
  • Add half the shallots and cook for 2 minutes more.
  • Transfer to a plate.
  • Repeat with the remaining oil, mushrooms, and shallots.
  • Season the mushrooms with the pepper, thyme, and the remaining salt.
  • Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
  • Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
  • Top with the remaining mushrooms and Gorgonzola.
  • Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

Nutrition Facts : Calories 272.7, Fat 24.3, SaturatedFat 10.9, Cholesterol 43.2, Sodium 960.4, Carbohydrate 6.7, Fiber 0.8, Sugar 2.1, Protein 9.3

GORGONZOLA POLENTA BITES



Gorgonzola Polenta Bites image

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

Steps:

  • In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GORGONZOLA POLENTA



Gorgonzola Polenta image

Provided by Jill Silverman Hough

Categories     Side     Vegetarian     High Fiber     Blue Cheese     Cornmeal     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

5 cups (or more) low-salt chicken broth
1 3/4 cups polenta (coarse cornmeal)*
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream

Steps:

  • Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.
  • *Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

POLENTA WITH GORGONZOLA



Polenta with Gorgonzola image

Categories     Cheese     Appetizer     Side     Fall     Winter     Hominy/Cornmeal/Masa     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 6 first-course or 6 Side-Dish Servings

Number Of Ingredients 5

4 cups milk
1/2 cup whipping cream
1 cup polenta (coarse yellow cornmeal)*
1 1/2 cups crumbled Gorgonzola cheese (about 6 1/2 ounces)
1/2 cup coarsely chopped, lightly toasted walnuts

Steps:

  • Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk polenta into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta until creamy and tender, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
  • Preheat broiler. Transfer cooked polenta to 9-inch-diameter glass pie dish. Sprinkle Gorgonzola cheese over polenta. Broil until cheese melts. Sprinkle with chopped toasted walnuts and serve immediately.
  • *Polenta (coarse yellow cornmeal) is available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture for about 12 minutes rather than 20 minutes.

POLENTA WITH GORGONZOLA



Polenta With Gorgonzola image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

1 3/4 cups no-salt-added chicken or beef stock
1/2 cup nonfat buttermilk
1/2 cup quick-cooking polenta
1/4 teaspoon nutmeg
3 tablespoons Gorgonzola or other blue cheese
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Bring stock and buttermilk to boil in covered pot.
  • Slowly stir in the polenta and nutmeg, and continue cooking over medium heat, stirring often, until polenta has thickened.
  • Stir in the Gorgonzola thoroughly, and season with salt and pepper.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 779 milligrams, Sugar 7 grams

POLENTA GRATIN WITH GORGONZOLA CHEESE



Polenta Gratin With Gorgonzola Cheese image

Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast.

Provided by evelynathens

Categories     Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups water
1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon olive oil
1/2 teaspoon salt
1 cup yellow cornmeal
3 cups milk (or you can use 1 1/2 cups milk and 1 1/2 cups half-and-half)
2 bay leaves
6 whole cloves
6 allspice berries
1/4 cup butter
1/4 cup all-purpose flour
1 cup crumbled gorgonzola or 1 cup other blue cheese
salt and pepper
ground nutmeg
1/3 cup parmesan cheese, grated

Steps:

  • For polenta: Butter 9 X 13 inch baking dish.
  • Bring water, sage, olive oil and salt to boil in medium saucepan.
  • Gradually add cornmeal in thin stream, stirring constantly.
  • Reduce heat to low.
  • Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
  • Immediately spread polenta in prepared dish; smooth top.
  • Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
  • For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Melt butter in another medium saucepan over moderate heat.
  • Add flour.
  • Whisk until smooth and bubbling (do not brown), about 2 minutes.
  • Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
  • Cook until thick, stirring frequently, about 7 minutes.
  • Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 350 degrees F.
  • Butter 9 X 13 inch baking dish.
  • Spread ½ cup of the sauce on the bottom.
  • Cut polenta into 2 inch squares that are ¼ inch thick.
  • Cut each square in half horizontally.
  • Place squares in baking dish, overlapping edges slightly.
  • Pour remaining sauce over.
  • Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
  • Bake until polenta is heated through and top is golden-brown, about 50 minutes.
  • Cool 10 minutes before serving.

POLENTA AND GORGONZOLA



Polenta and Gorgonzola image

Serve this creamy polenta with our Wild Mushroom Ragout.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

1 clove garlic, minced
1 tablespoon olive oil
4 cups chicken stock
1 1/4 cups cornmeal
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmesan
Salt and freshly ground pepper
1/2 pound Gorgonzola
6 sprigs fresh rosemary, for garnish
Wild Mushroom Ragout

Steps:

  • In a medium saucepan, saute garlic in oil for 1 minute. Add stock; bring to a boil.
  • Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
  • Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
  • Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout. Garnish with rosemary and serve.

Tips:

  • For a creamy polenta, use fresh milk instead of water. You can also add a knob of butter or a splash of olive oil to the pot before adding the polenta.
  • Polenta is a versatile dish that can be served as a main course, side dish, or even dessert. To make a main course polenta, top it with a hearty sauce, such as a ragu or a Bolognese sauce.
  • For a side dish polenta, serve it with grilled vegetables, roasted chicken, or fish. You can also add herbs, cheese, or other flavorings to the polenta before cooking.
  • To make a dessert polenta, top it with fruit, nuts, or honey. You can also bake polenta in a dish with fruit and sugar to create a polenta cake.
  • Polenta is a good source of fiber, protein, and iron. It is also a low-fat food, making it a healthy choice for people of all ages.

Conclusion:

Polenta is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a hearty main course, a simple side dish, or a sweet dessert, polenta is a great option. With its creamy texture and nutty flavor, polenta is sure to please everyone at your table.

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