Polenta with Gorgonzola
By America's Test KitchenPublished on March 28, 2011
Time
45 minutes
Yield
Serves 4 to 6 as a first course or light entree
Ingredients
Before You Begin
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking. Choose a Gorgonzola dolce or other mild, creamy blue cheese such as Saga Blue.
Instructions
- Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, salt, and pepper to taste. Divide the polenta among individual bowls and top each with a slice of Gorgonzola. Serve immediately.
Time
45 minutesYield
Serves 4 to 6 as a first course or light entreeIngredients
Ingredients
Ingredients
Why This Recipe Works
Our goal when developing our polenta recipe was to find a simple, foolproof method for fluffy, creamy polenta, achieved without lumps or constant stirring. We found that a heavy-bottomed saucepan on the stove's lowest possible setting (or in conjunction with a flame tamer) shielded the polenta from cooking too rapidly. Keeping the cover on the pot held in moisture and reduced the risk of scorching the polenta, even when we stirred infrequently.
Before You Begin
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat. A flame tamer can be purchased at most kitchen supply stores, or one can be fashioned from a ring of foil. It's easy to tell whether you need a flame tamer or not. If the polental bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need one. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking. Choose a Gorgonzola dolce or other mild, creamy blue cheese such as Saga Blue.
Instructions
- Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, salt, and pepper to taste. Divide the polenta among individual bowls and top each with a slice of Gorgonzola. Serve immediately.
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