Polenta with gorgonzola

Polenta with gorgonzola

Total: 50 min. | Active: 50 min.
vegetarian, gluten-free
Nutritional value / person: 654 kcal
, Fat: 29 g
, Carbohydrate: 66 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 litre milk
½ litre water
2 tsp salt
300 g coarsely ground polenta (Bramata)
¼ bunch thyme, leaves torn off
40 g grated Parmesan
160 g blue cheese (e.g. Gorgonzola), cut into pieces

To serve

60 g blue cheese (e.g. Gorgonzola), cut into pieces
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How it's done

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Bring the milk and water to the boil, season with salt. Stir in the cornmeal and thyme, reduce the heat, cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste. Stir in the cheeses.

To serve

Plate up the polenta, top with the gorgonzola.

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