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)

      • 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






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Italian Organic


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