By Ippolita Douglas Scotti:
Here in Florence, it is very chilly today, and the sky is so white. I think tomorrow we'll wake up with snow! It’s definitely time for some wonderful Italian comfort food. What could be better for this cold night than to feast on a delicious, smoking bowl of hot polenta? Even better—a bowl of hot polenta enriched with the strong taste of Gorgonzola!
This rich and delicious dish is one of my favorite winter treats and is very easy to make.
You only need coarse cornmeal (polenta), good Italian Gorgonzola cheese, butter, and cream!
Polenta is a very common peasant food of Northern Italy, and it’s perfect with rich meat, gravies, mushrooms and stews, but if you don’t want to waste time, try the polenta with gorgonzola. It’s rich creaminess and unique taste will surprise you!
This polenta dish is fantastic when served as soon as it comes off the stove while it’s hot and as soon as the Gorgonzola melts.
Polenta e Gorgonzola
1 quart water
1/2 teaspoon sea salt
2 cups polenta (coarse cornmeal)
1 cup half and half
1 cup crumbled Gorgonzola cheese
2 tablespoons unsalted butter
Salt and pepper
Bring a pot of salted water to a boil.
Gradually pour in the polenta, stirring with a whisk.
Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender. Stir constantly to avoid lumps in the polenta.
Turn off the heat and add the half and half, cheese, and butter. Stir to blend.
Serve immediately with a dash of freshly ground black pepper. Eat it immediately!
Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup, Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), The Grimore, The Magic of the Moon, and Magic Herbs (all published by Newton Compton Publishers).