Daily Italian Recipe · Primo
Polenta with Gorgonzola
Soft golden polenta meets melting Gorgonzola DOP in this comforting Lombard primo. Just a little butter and careful stirring bring the two together—no cream needed.
Total time
20 minutes
Serves
4 people
Difficulty
Easy
Origin
Lombardy
Polenta became a staple of northern Italian cooking after maize spread through the region from the sixteenth century onward. In Lombardy, it found a natural companion in the rich cheeses made across the region’s dairy-producing plains and valleys.
Gorgonzola takes its name from the Lombard town associated with its history; today, its protected production area includes parts of Lombardy and Piedmont. This recipe keeps that traditional pairing simple, using instant polenta as a practical modern shortcut.
Ingredients
Method
- 1
1. Prepare the cheese
Remove the Gorgonzola rind and cut the cheese into small pieces. Set aside 40 g for finishing and keep the remaining 160 g ready to fold into the polenta.
- 2
2. Heat the water
Bring 1,200 ml water to the boil in a heavy-based saucepan and add the salt. If your instant polenta packet specifies a different water quantity for 300 g, follow that ratio. Keep the additional 200 ml water hot separately.
- 3
3. Pour in the polenta
Reduce the water to a gentle simmer. Sprinkle in the polenta in a thin, steady stream while whisking continuously to prevent lumps.
- 4
4. Cook until smooth
Switch to a wooden spoon and cook over low heat for the time stated on the packet, commonly 5–8 minutes for instant polenta. Stir frequently, scraping the base and corners. Add reserved hot water in 25 ml additions as needed: the finished polenta should fall from the spoon in soft folds, not stand in a stiff mound.
- 5
5. Fold in the butter and cheese
Remove the saucepan from the heat. Stir in the butter, then fold in the 160 g Gorgonzola until melted through. Loosen with a little more reserved hot water if necessary; do not return it to a vigorous boil.
- 6
6. Serve immediately
Divide among four warmed shallow bowls. Top with the reserved 40 g Gorgonzola and the black pepper. Serve at once while the polenta is soft and the cheese on top is beginning to melt.
Chef's secret
Finish the polenta slightly looser than you want to eat it: it thickens quickly as it cools. Fold in the Gorgonzola off the heat so it melts gently without becoming oily.
Did you know?
Polenta describes a preparation rather than one specific grain. Before maize became widespread in Italy, similar cooked porridges were made with other grains; yellow maize polenta became the northern Italian classic later.
Common mistakes
- Dumping the polenta into the water all at once, which creates lumps. Sprinkle it in gradually while whisking.
- Over-salting the cooking water before adding the Gorgonzola, which already contributes plenty of seasoning.
- Boiling hard after adding the cheese or leaving the finished dish standing, which can make it oily and overly stiff.
Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours and use within 2 days. The polenta will set as it cools. Reheat gently in a saucepan, starting with 30 ml water per 250 g leftover polenta and adding more as needed, stirring until steaming hot throughout. Reheat only the portion you need.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Should I use Gorgonzola dolce or piccante?
Both work. Dolce gives a gentler flavour and creamier finish; piccante is sharper and firmer, so cut it into smaller pieces to help it melt.
Can I use traditional polenta instead of instant?
Yes. Use 300 g traditional maize polenta and follow its packet’s water ratio and cooking time, often 40–60 minutes. Add the butter and Gorgonzola only after the polenta is fully cooked.
Can I order the main ingredients for delivery in Hong Kong?
Yes. The Italian Club Hong Kong offers instant polenta and Gorgonzola DOP for delivery across Hong Kong via SF Express and Lalamove.