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Polenta and Gorgonzola

Coarse-ground cornmeal is best for this recipe.

  • Servings: 6

Source: Martha Stewart Living, September/October 1991


  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 4 cups chicken stock
  • 1 1/4 cups cornmeal
  • 1/2 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground pepper
  • 1/2 pound Gorgonzola
  • 6 sprigs fresh rosemary, for garnish


  1. In a medium saucepan, sauté garlic in oil for 1 minute. Add stock; bring to a boil.

  2. Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.

  3. Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.

  4. Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout (see page 78). Garnish with rosemary and serve.

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