Gorgonzola Polenta

It is incredibly presumptuous of me to think I can improve on a Zuni Cafe recipe, I know. But I’ve made this delicious recipe twice — once, exactly as the Zuni recipe — with water. And the second time I used chicken broth. Both were spectacular, but I think the chicken broth version was a tiny bit MORE spectacular.

adapted from The Zuni Cafe Cookbook

Serves 4, generously

5 cups water (or chicken broth)
1 cup polenta
½ tsp salt
2 tbl butter
4 oz gorgonzola (or cambazola, my fave)

Bring the water to a simmer in a medium saucepan. Whisk in the polenta then continue to stir until the water returns to a simmer. Reduce the heat until the polenta only bubbles occasionally. Cook uncovered for about 1 hour, stirring as needed. The polenta will be thick but still fluid, if too thick add a bit of water. Add salt, butter, and Gorgonzola. Remove from the heat, cover and let rest at least 15 minutes.

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