Ingredients for Polenta Gratin With Gorgonzola Cheese
- 4 cups water
- Fresh Sage
- 1 tablespoon olive oil
- 1 teaspoon salt
- Yellow Cornmeal
- 2 cups whole milk
- 2 bay leaves
- Whole Cloves
- Allspice Berries
- 4 tablespoons butter
- All Purpose Flour
- 4 ounces gorgonzola cheese
- Salt And Pepper
- Ground Nutmeg
- Parmesan Cheese
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How to Make Polenta Gratin With Gorgonzola Cheese
- **Prepare the Polenta:** Butter a 9x13 inch baking dish.
- In a medium saucepan, bring 4 cups of water, 1 teaspoon dried sage, 1 tablespoon olive oil, and 1 teaspoon salt to a boil.
- Gradually whisk in 2 cups coarse cornmeal in a thin stream, stirring constantly to prevent lumps.
- Reduce heat to low, and continue to cook, stirring frequently, until the cornmeal pulls away from the sides of the pan and falls off a spoon, about 8-10 minutes.
- Immediately pour the polenta into the prepared baking dish. Spread evenly and smooth the top.
- Let the polenta cool completely (at least 30 minutes) before cutting.
- **Make the Gorgonzola Sauce:** In a medium saucepan, combine 2 cups whole milk, 2 bay leaves, 3 whole cloves, and 6 whole allspice berries. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes. Remove from heat and discard the bay leaves, cloves, and allspice berries.
- In a separate saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth and bubbly (about 2 minutes).
- Gradually whisk in the warm milk mixture, ensuring no lumps form.
- Stir in 4 ounces gorgonzola cheese until melted and smooth.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Cook until the sauce thickens (about 7 minutes), stirring frequently.
- **Assemble and Bake:** Preheat oven to 350°F (175°C).
- Spread 1/2 cup of the Gorgonzola sauce over the bottom of the buttered 9x13 inch baking dish.
- Once the polenta is cooled, cut it into 2-inch squares, then cut each square in half horizontally to create thinner rectangles.
- Arrange the polenta pieces in the baking dish, slightly overlapping.
- Pour the remaining Gorgonzola sauce evenly over the polenta.
- Sprinkle generously with 1/2 cup grated Parmesan cheese.
- Bake for 50-60 minutes, or until the polenta is heated through and the top is golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
1g
Fat
66g
Carbs
8g
