Food & Drink

Gorgonzola Baked Polenta

Polenta, an Italian cornmeal dish with a striking resemblance in taste to grits, is made even better here by combining three slices of cheese, including a lot of blue Gorgonzola. This recipe first appeared in Anna.

Step 1 Bring 5 cups of lightly salted water to boil in a large saucepan. Mix in the polenta and stir to combine. Reduce heat to low and often stir until the polenta becomes very thick (7-10 minutes). Add milk to the polenta frequently until it becomes thickened, about 5-10 minutes. Add Parmesan to the mixture and season with salt.

Step 2Transfer the mixture to a 1.5-to 2-quart baking dish or gratin dish. Smoothen the top. Let it cool down until you can stick your finger in it. Then sprinkle the Fontina and Gorgonzola pieces on top. Use your fingers to press the cheese into the polenta. Cover the polenta and let it chill for 4 hours, up to 2 days.

Step 3Remove the polenta from the fridge and let it sit at room temperature while your oven heats. Preheat oven to 400°F. Place rack on top. Bake covered for 20-30 minutes or until golden brown. Allow cooling for 10 minutes before serving.

Note: The seasoned cooking water (and Parmesan), add lots of salt to the polenta. However, you should taste it before you transfer it to the baking dish. If necessary, add a few more pinches of salt.

Step 1 Prepare the onions. Combine vinegar, salt, and coriander seeds with sugar. Bring to a boil on high heat. Stir in the onions and then remove from heat. Allow cooling to room temperature. Then transfer the mixture to a container that can be resealable and place it in the refrigerator for at least 12 hours or up to 5 days.

Step 2 Prepare the salad. Mix orange juice with oil in a bowl. Season the salad with salt. Please remove the pith from each orange, peel it, and cut the flesh into rounds.

Step 3Toss the dressing and escarole together in a large bowl. Toss in orange rounds, 1/4 cup pistachios, and 1 cup pickled onions. Transfer the mixture to a platter or bowl, and sprinkle with 1/4 cup of the remaining pistachios.

Pickled onions are sweet, tart, and crunchy. There’s not much that tastes better than pickled onions. I keep pickled onions in a jar and add them to all kinds of dishes, from eggs to salads to roasted vegetables.” -Anna Stockwell.

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