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Real Polenta with Gorgonzola and Goat’s Milk

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soft polenta

Real Polenta with Gorgonzola and Goat's Milk
 
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We served Osso Buco over this, but this is a great vehicle for any hearty stew or sauce. They sell goat's milk at most grocery stores--but if you can't find it, you can just substitute whole milk, half and half or even heavy cream. You can make this with quick polenta, but once you've had the real stuff you won't want to. (I swear!)
by:
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta (not quick-cooking)
  • A couple of ounces gorgonzola (until you can taste it, but it doesn't overpower)
  • Hefty handful of freshly grated Parmesan cheese
  • Splash of goat's milk
  • Ground black pepper
Instructions
  1. Heat oil in a large sauce pan over medium heat. Add onion; sauté until soft. Add water and salt; bring to a boil. Stirring constantly, slowly whisk in the polenta. Reduce heat and simmer gently, stirring very frequently (using a long-handled spoon as polenta bubbles and pops, and can burn), until creamy tender, adding water as necessary, 30 to 40 minutes.
  2. Stir in cheeses and milk. When cheese has melted, adjust seasonings, including pepper to taste. Serve.

 

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

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