Gorgonzola Polenta

Author: Canadian Living

  • Portion size 6 servings


  • 2 cups chicken stock
  • 1 pinch pepper
  • 1 cup cornmeal
  • 4 oz gorgonzola cheese crumbled
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons truffle oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh basil


In large saucepan, bring stock, 2 cups (500 mL) water and pepper to boil over high heat; gradually whisk in cornmeal until thickened.

Reduce heat to low; cook, stirring often with wooden spoon, for 8 to 10 minutes or until mixture is thick and creamy but still fluid. Stir in Gorgonzola and Parmesan cheeses. Spoon into 6 shallow dishes. Drizzle each with truffle oil and sprinkle with basil.

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Gorgonzola Polenta