Polenta with Gorgonzola and AlmondsRomulo Yanes
The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
3 1/2 cups water
1 1/2 cups milk
1 cup quick-cooking polenta
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
2 ounces Gorgonzola dolce
1/3 cup unsalted roasted almonds, chopped
Preparation
Step 1
Bring water, milk, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over mediumheat, whisking constantly, 5 minutes.
Step 2
Remove from heat and whisk in parmesan and butter. Serve sprinkled with Gorgonzola, almonds, and 1/2 teaspoon coarsely ground black pepper.
