Creamy Olive Oil Polenta with Gorgonzola

Italian Organic
  • 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)
    • PREPARATION

      • 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.

    Prep Time

    10 min


    Cook Time

    20 min


    Total Time

    30 min


    Servings

    6

     


    X

    Categories

    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Italian Organic

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