Polenta With Gorgonzola And Honey
This recipe for polenta with gorgonzola and honey has the most amazing flavors! Polenta is cheesy and soft, but has a crispy crusting. Topped with gorgonzola crumbles and honey!
This polenta with gorgonzola and honey is quite the treat! Its tasty, it’s easy, its simple, and it will make you feel like a gourmet chef!
Whether you’ve had polenta before or not, this recipe is a must try! Especially if you like the sharp taste of gorgonzola, and the sweet taste of honey!
Polenta is one of those foods where you have to make sure to cook it correctly, or it won’t be as good as it can be.
Polenta comes in a couple different forms.
You can either buy it pre made in solid form, or you can buy instant polenta, which is basically pre-cooked cornmeal. And thats what I used.
You can serve polenta solid or creamy. For this recipe, we are serving ours solid.
I am a huge sucker for sweet and savory flavors. You’re getting the best of both worlds when it comes to flavors. Its the best!
And don’t get me started on my love for cheese. Anything with cheese on it, or in it, I’m sold.
Gorgonzola is a cheese that you either love it or hate it. The blue mold freaks people out. I get it. Its not the most attractive cheese, but gosh it tastes good! And unlike blue cheese, gorgonzola is way less pungent.
These can either be served as a side, appetizer, or meal! I served mine with a nice side salad.
They could also be served at a party, but up in smaller squares!
If you make this recipe, I hope you enjoy it!
If you like sweet and savory recipes, make sure to check out this other recipe of mine for Hawaiian teriyaki burgers! https://thehungrylyoness.com/hawaiian-teriyaki-burgers/
Polenta With Gorgonzola And Honey
Ingredients
- 4 cups water
- 1 tbsp salt
- 2 tbsps plus 1/4 cup olive oil, divided
- 1 cup polenta meal or instant polenta
- 1/4 cup parmesan cheese, grated
- 3/4 cups crumbled gorgonzola cheese
- 1/2 cup honey
- black pepper
Instructions
- In a large pot add water, salt and 2 tbsps of olive oil. Bring to a boil.
- Whisk in polenta meal, reduce heat to medium low and whisk continuously for 7 minutes.
- Take off the heat and add in your grated parmesan. Stir until well combined.
- Pour polenta into an 8×8 baking dish/pan. Tap on the counter to release any air bubbles and to spread polenta out.
- Let sit in your fridge overnight, uncovered to set.
- When ready to cook polenta, preheat oven to 375°.
- Remove polenta from fridge and cut into 6 squares.
- Pour 1/4 cup of olive oil into a large oven proof sauté pan. Place each piece of polenta into the oil. Cook polenta over medium high heat until it begins to brown on the bottom. About 8-10 minutes.
- Transfer sauté pan to the preheated oven and bake for 10 minutes uncovered.
- Remove pan from the oven and sprinkle each square with all of the gorgonzola crumbles.
- Place pan back in oven for 3-5 minutes or until the gorgonzola has melted.
- Take pan out of oven and drizzle with honey, followed by black pepper.
- I served mine with a side salad.
- Enjoy!
Notes
