Creamy Gorgonzola Polenta

I’m always in the market for a quick, easy side dish staple for my repertoire.  Normally I just go with my usual favorites, like couscous, rice salad or roasted veggies of any kind.  I was in the mood for something new and I had a big hunk of yummy gorgonzola cheese left over from another dish.  So I went to my cookbook stash and found this easy and delicious recipe.  It was a crowd pleaser, for sure.  I served it along side a rolled flank steak and roasted carrots & fennel.

you will need:
6 cups water
2 teaspoons salt
1¾ cups yellow cornmeal
3 tablespoons butter, cut into pieces
¾ cup half & half or whole milk
4 ounces gorgonzola cheese
salt & pepper

In a large saucepan, bring the water and salt to a boil.  Add the cornmeal gradually, whisking constantly.  Reduce heat to low and cook, stirring often until mixture thickens and becomes tender; about 15 minutes.  Remove from heat and stir in the butter.

Add in the half & half or milk and cheese.  Stir well until combined.  Season generously with salt and pepper.  Taste for flavors and adjust to your liking.

serves: 6 with leftovers
time: 25 minutes
from: Giada De Laurentiis’ Everyday Italian

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