My parents took a trip to Tuscany not too long ago (I know. I’m still jealous and it was months ago.), and the first thing my dad said to me when he got back was, “I had the most delicious thing ever! Gorgonzola polenta! You have to make it.” And I thought to myself “Duh. Why didn’t I think of that?”
So, last night I finally got around to it. And oh my, was it good! Warm, creamy and full of pungent Gorgonzola cheese, this was just about the best imaginable side for a steak. Mashed potatoes and creamed spinach can step aside – it’s Gorgonzola polenta that will cuddle up with my skirt steaks and rib eyes.
Next time, I think I’ll add some pickled red onions or shallots sauteed in butter to balance the creaminess of the polenta. But honestly, it’s amazing just the way it is.
Feel free to use blue cheese if that’s easier for you to find. Just as good either way.
1 cup polenta / corn grits (I like this kind)
3 cups water
1 tsp. salt
4 oz. Gorgonzola cheese, crumbled
Place the polenta, salt and water in a saucepan and bring to a boil over medium-high heat. When it comes to a slowly rolling boil, cover and reduce the heat to low. Simmer for 25 – 30 minutes, stirring occasionally.
Mix in half the Gorgonzola and stir until it’s melted throughout. Place the polenta in your favorite casserole dish and cover with the remaining cheese crumbles. Place the casserole dish under your oven’s broiler for 5 minutes (or less), until the cheese is just melted over the top.
Serve alongside a nice, juicy steak.
Makes 4 portions.