Recipes
1 garlic clove, unpeeled
Polenta with Gorgonzola
More Views
15 minutes | serves 4
150 Gr (5 oz) Instant Maize Flour
200 Gr (7 oz) Gorgonzola cheese, cut into cubes
570 Ml (1 pint) vegetable or chicken stock
1 garlic clove, unpeeled
Salt
Freshly ground black pepper
50 Gr (1¾ oz) unsalted butter
Bring the chicken or vegetable stock to the boil in a large, heavy-based pan over a medium heat.
Crush the garlic clove with the flat edge of a knife. Add the crushed clove to the stock. Season to taste with salt and freshly ground black pepper.
Bring the stock back to the boil and simmer for 2-3 minutes to allow the flavours to infuse. Remove the garlic and discard.
Add the polenta to the hot stock in a thin, steady stream. Stir immediately with a wooden spoon and continue stirring, as it cooks, according to packet instructions. The polenta will thicken and have the texture of mashed potato when cooked.
Add the butter and stir thoroughly to combine.
Add the cubed gorgonzola to the polenta and stir.
150 Gr (5 oz) Instant Maize Flour
200 Gr (7 oz) Gorgonzola cheese, cut into cubes
570 Ml (1 pint) vegetable or chicken stock
1 garlic clove, unpeeled
Salt
Freshly ground black pepper
50 Gr (1¾ oz) unsalted butter
Bring the chicken or vegetable stock to the boil in a large, heavy-based pan over a medium heat.
Crush the garlic clove with the flat edge of a knife. Add the crushed clove to the stock. Season to taste with salt and freshly ground black pepper.
Bring the stock back to the boil and simmer for 2-3 minutes to allow the flavours to infuse. Remove the garlic and discard.
Add the polenta to the hot stock in a thin, steady stream. Stir immediately with a wooden spoon and continue stirring, as it cooks, according to packet instructions. The polenta will thicken and have the texture of mashed potato when cooked.
Add the butter and stir thoroughly to combine.
Add the cubed gorgonzola to the polenta and stir.
1 garlic clove, unpeeled