Saturday, May 22, 2010

Polenta with Gorgonzola and Sage


Polenta is so easy to make. I have had a tube of premade polenta in my fridge for a while (hmm, that long shelf life kind of worries me...) and I have been ignoring it because I'd rather make the real thing. Like this one that I made last time - Roasted Garlic Polenta.

Last week I picked up a pre-made crabcake for myself (I know, I know, but hey, I'm almost 8 months pregnant and felt like something easy and surprisingly, it was really good!!). I decided to make sauteed spinach and polenta as sides. For the polenta, I added the flavors of fresh sage and gorgonzola cheese.

Ingredients
  • 3/4 c stoneground yellow cornmeal
  • 3 cups chicken or vegetable broth (I used chicken)
  • 4 fresh sage leaves, finely chopped
  • Approximately 1/2 c crumbled gorgonzola cheese
  • If needed, salt and pepper to taste

Directions

  • Bring liquid to a boil
  • Add sage, then slowly start to whisk in the cornmeal. Continue to whisk until it thickens but is creamy, and pulls away from the sides of your pot - about 12 minutes.
  • Add cheese and continue to whisk
  • Season with salt and pepper if needed (I only used freshly ground black pepper, about 2-3 turns of the pepper mill)

The gorgonzola and sage couldn't have been better together. And look how creamy this is - yum!!!



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2 comments:

Cara said...

Did you ever wind up having those rolled cinnamon roll muffins? If so, did you make them with more filling? Just wondered how yours turned out!

Mary Ellen said...

Hi Cara! Yes, I did make them and used a ton of filling. YUM! The dough wasn't as puffy as I would have liked, but they were great for a quick fix! They are next on my list to blog about...I'm a bit behind!!