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How to Make Creamy Polenta with Gorgonzola and Toasted Walnuts

This rich and flavorful polenta dish combines the smooth texture of cornmeal with the bold taste of Gorgonzola cheese and the satisfying crunch of toasted walnuts. Perfect for a cozy dinner or as an impressive side, this recipe elevates humble ingredients into a gourmet experience.

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Recipe Details

Prep Time

10 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Creamy polenta meets tangy Gorgonzola and crunchy walnuts in this luxurious Italian-inspired dish that's both comforting and sophisticated.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 cups water
  • 1 cup polenta (coarse cornmeal)
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 4 oz Gorgonzola cheese, crumbled
  • 1/2 cup walnuts, roughly chopped
  • 2 tbsp fresh parsley, chopped
  • Freshly ground black pepper, to taste

Instructions

  1. In a large saucepan, bring 4 cups of water to a boil over high heat.

  2. Slowly whisk in the polenta and salt, stirring constantly to prevent lumps from forming.

  3. Reduce heat to low and simmer, stirring frequently, for about 30 minutes or until the polenta is thick and creamy.

  4. While the polenta cooks, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Set aside.

  5. Once the polenta is cooked, remove from heat and stir in the butter and heavy cream until fully incorporated.

  6. Add 3/4 of the crumbled Gorgonzola cheese and stir until melted and evenly distributed.

  7. Season with freshly ground black pepper to taste.

  8. Pour the polenta into a serving dish or individual bowls.

  9. Top with the remaining Gorgonzola, toasted walnuts, and chopped parsley.

  10. Serve immediately while still hot and creamy.

Chef's Notes

  • For a smoother polenta, use fine cornmeal instead of coarse.
  • If the polenta becomes too thick while cooking, add a little hot water or milk to thin it out.
  • Gorgonzola can be substituted with other blue cheeses like Roquefort or Stilton for variation.
  • Leftover polenta can be refrigerated and reheated with a splash of milk or water to restore creaminess.
  • For a lighter version, replace heavy cream with milk or vegetable broth.

Nutritional Info

Per serving (approximate): Calories: 450 Protein: 12g Fat: 35g Carbohydrates: 25g Rich in calcium and healthy fats from walnuts and Gorgonzola cheese.

Serving Suggestions

  • Serve as a main course with a side of roasted vegetables or a crisp green salad.
  • Pair with a full-bodied red wine like Chianti or Barbaresco.
  • For a complete Italian-inspired meal, serve alongside grilled chicken or seared scallops.
  • Garnish with additional fresh herbs like thyme or sage for extra flavor and visual appeal.