30 Mins or Less

Creamy Olive Oil Polenta with Gorgonzola

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Creamy Olive Oil Polenta with Gorgonzola
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Ingredients

  • 1/4 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil, divided
  • 6 cups sodium-reduced chicken broth
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper (approx.)
  • 2 cups fine yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • 6 oz Gorgonzola cheese, crumbled into small pieces
  • 1/4 cup chopped fresh herbs (such as parsley, chives and chervil)

    • Directions

    • In saucepan set over medium-high heat, combine 3 tbsp olive oil, broth, salt and pepper; bring to boil. Sprinkle in cornmeal, whisking constantly. Reduce heat; simmer, stirring often, for about 10 minutes or until creamy.
    • Stir in Parmesan, Gorgonzola and herbs just until combined. Transfer to serving dish. Drizzle remaining olive oil over top. Sprinkle with additional pepper.

     

    Tip: Serve polenta as a creamy complement to slow-cooked lamb shank, osso buco, Italian sausages, mushroom ragu, meatballs in marinara sauce or beef short ribs.

    Categories: 30 Mins or LessLunchVegetablesSauté / Pan FryItalianItalian OrganicLunch

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    Categories

    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Italian Organic

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