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Polenta Gratin With Gorgonzola Cheese: A Culinary Embrace

The aroma of polenta always transports me back to a small trattoria in the rolling hills of Tuscany. Sunlight streamed through the window as I watched Nonna Emilia stir a bubbling pot, her wrinkled hands moving with a practiced grace honed over decades. She served her polenta with a simple, yet divine, gorgonzola sauce, the creamy richness a perfect counterpoint to the slightly earthy cornmeal. That simple dish, made with love and the freshest ingredients, was a revelation, and I’ve been chasing that flavor ever since. This recipe is my homage to Nonna Emilia and her unforgettable polenta.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 38 minutes
Total Time: 2 hours 8 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

For the Polenta:

3 cups water
1 1/2 tablespoons chopped fresh sage (or 2 teaspoons dried sage, crumbled)
1 tablespoon olive oil
1/2 teaspoon salt
1 cup yellow cornmeal

For the Sauce:

3 cups milk (or a combination of 1 1/2 cups milk and 1 1/2 cups half-and-half)
2 bay leaves
6 whole cloves
6 allspice berries
1/4 cup butter
1/4 cup all-purpose flour
1 cup crumbled gorgonzola cheese (or other blue cheese)
Salt and pepper, to taste
Ground nutmeg, to taste
1/3 cup Parmesan cheese, grated

Equipment Needed

9×13 inch baking dish
Medium saucepan
Whisk
Strainer

Instructions

Prepare the polenta: Butter a 9×13 inch baking dish. This will prevent sticking and allow for easy removal later.
In a medium saucepan, bring the water, sage, olive oil, and salt to a boil over medium-high heat. Make sure the salt dissolves completely to season the polenta properly.
Gradually add the cornmeal in a thin stream, whisking constantly to prevent lumps from forming. This is crucial for a smooth, creamy polenta.
Reduce the heat to low.
Cook until the cornmeal slowly falls off a lifted spoon, stirring frequently to prevent sticking and ensure even cooking, about 8 minutes. The polenta should be thick and creamy.
Immediately spread the polenta evenly in the prepared baking dish. Smooth the top with a spatula or the back of a spoon.
Cool completely. This can be prepared 1 day ahead. Cover and refrigerate until ready to use. Cooling the polenta makes it easier to cut into squares later.
Prepare the sauce: In another medium saucepan, combine the milk, bay leaves, cloves, and allspice berries. Bring to a boil over medium heat.
Reduce the heat to low and simmer for 10 minutes. This allows the spices to infuse the milk with their aromatic flavors. Don’t skip this step!
In a separate medium saucepan, melt the butter over moderate heat.
Add the flour and whisk until smooth and bubbling (do not brown), about 2 minutes. This creates a roux, which will thicken the sauce. Be careful not to burn the flour, as it will impart a bitter taste.
Strain the milk mixture into the flour mixture, whisking constantly until smooth. This removes the solids from the spices, leaving you with a beautifully flavored milk base.
Add the gorgonzola cheese and whisk into the sauce until melted and smooth. The sauce should be rich and creamy.
Cook until thick, stirring frequently, about 7 minutes. The sauce should coat the back of a spoon.
Season to taste with salt, pepper, and ground nutmeg. Be mindful of the saltiness of the gorgonzola when seasoning. This sauce can also be prepared 1 day ahead. Cover and refrigerate.
Assemble and bake: Preheat oven to 350 degrees F (175 degrees C).
Butter a 9×13 inch baking dish. This prevents sticking and makes cleanup easier.
Spread ½ cup of the sauce on the bottom of the prepared baking dish. This creates a flavorful base for the polenta.
Cut the cooled polenta into 2-inch squares that are ¼ inch thick. A sharp knife will help you achieve clean cuts.
Cut each square in half horizontally. This makes them easier to arrange in the baking dish.
Place the polenta squares in the baking dish, overlapping the edges slightly. This creates a visually appealing and structurally sound gratin.
Pour the remaining sauce over the polenta, ensuring that all the squares are well coated.
Sprinkle with the grated Parmesan cheese. This adds a salty, nutty flavor and creates a beautiful golden-brown crust. This can be prepared 1 hour ahead before baking.
Bake until the polenta is heated through and the top is golden-brown, about 50 minutes. The cheese should be melted and bubbly, and the sauce should be simmering.
Cool for 10 minutes before serving. This allows the gratin to set slightly and prevents it from being too runny.

Expert Tips & Tricks

For an even creamier polenta, use chicken broth instead of water.
If you don’t have fresh sage, dried sage works just fine. Just be sure to crumble it well to release its flavor.
If you prefer a milder flavor, substitute the gorgonzola with a milder blue cheese, such as dolce latte or even Fontina.
To prevent a skin from forming on the sauce while it cools, press a piece of plastic wrap directly onto the surface.
For a richer flavor, brown the butter before adding the flour for the sauce. Be careful not to burn it.
If the sauce is too thick, add a little milk to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.

Serving & Storage Suggestions

Serve the polenta gratin warm as a side dish to roasted meats, grilled vegetables, or a hearty salad. It pairs especially well with roasted chicken or pork. Garnish with fresh sage leaves for a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. You can also freeze the baked gratin for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	363 kcal	N/A
Calories from Fat	209 kcal	N/A
Total Fat	23.3 g	35%
Saturated Fat	13.3 g	66%
Cholesterol	59.2 mg	19%
Sodium	716.5 mg	29%
Total Carbohydrate	26.4 g	8%
Dietary Fiber	1.8 g	7%
Sugars	0.3 g	1%
Protein	13.3 g	26%

Variations & Substitutions

Gluten-Free: This recipe is naturally gluten-free, as polenta is made from cornmeal. Ensure that your all-purpose flour is certified gluten-free if necessary.
Dairy-Free: Substitute the milk with unsweetened almond milk or oat milk, the butter with vegan butter, and the gorgonzola and Parmesan with nutritional yeast or a vegan cheese alternative. Be mindful that vegan cheese may not melt as smoothly as dairy cheese.
Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Vegetable boost: Incorporate roasted vegetables like zucchini, bell peppers, or mushrooms into the polenta before baking for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I use instant polenta for this recipe?
A: While you can use instant polenta, the texture and flavor will not be as good as using regular cornmeal. Traditional polenta provides a creamier and more satisfying result.

Q: Can I make this ahead of time?
A: Yes, both the polenta and the sauce can be made a day in advance. Store them separately in the refrigerator and assemble the gratin just before baking.

Q: What if I don’t like gorgonzola cheese?
A: Feel free to substitute it with another blue cheese that you enjoy, such as Roquefort or Stilton. You can also use a milder cheese like Fontina or Gruyere for a less pungent flavor.

Q: How do I prevent the polenta from sticking to the baking dish?
A: Make sure to butter the baking dish thoroughly before spreading the polenta. You can also line the bottom with parchment paper for extra insurance.

Q: Can I add meat to this dish?
A: Absolutely! Cooked Italian sausage or pancetta would be delicious additions to the polenta gratin. Simply crumble and sprinkle them over the polenta before adding the sauce.

Final Thoughts

This Polenta Gratin with Gorgonzola Cheese is more than just a recipe; it’s an invitation to experience the simple joys of Italian cooking. It’s a dish that’s both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion. I encourage you to try it and adapt it to your own tastes. Don’t be afraid to experiment with different cheeses, herbs, and vegetables. And most importantly, share it with loved ones. I’d love to hear about your experiences and any variations you create. Buon appetito!

Polenta Gratin With Gorgonzola Cheese Recipe