Polenta with Gorgonzola and Walnuts

Name: Polenta with Gorgonzola and Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups water; 1 teaspoon salt; 3/4 cup Gorgonzola cheese, crumbled; 1/2 cup walnuts, chopped; 1 tablespoon olive oil; Freshly ground black pepper to taste; Fresh herbs (optional, for garnish)

Highlighted under: Everyday Planning

I love making Polenta with Gorgonzola and Walnuts on cozy evenings. It’s a dish that brings warmth and comfort to the table while offering a delightful balance of flavors. The creamy polenta pairs beautifully with the rich, tangy Gorgonzola and the crunchy walnuts. I often serve this as a main dish or a side, and what I truly appreciate is how quickly it comes together – you can enjoy this decadent treat in under 30 minutes, making it perfect for weeknight dinners or special occasions.

Created by

Briar Kensington

Last updated on 2026-01-08T14:17:35.784Z

When I first tried Polenta with Gorgonzola and Walnuts, I was captivated by the unique combination of textures and flavors. The creamy texture of the polenta contrasts beautifully with the crumbly Gorgonzola and the crunch from the walnuts, creating an indulgent experience. I learned that cooking polenta slowly is key to achieving that velvety consistency, and using freshly grated cheese elevates the dish tremendously.

This recipe has become one of my go-tos because of how versatile it is. Whether I’m serving it alongside grilled meats or as a standalone vegetarian option, the distinct flavors always wow my guests. Don't forget to sprinkle some fresh herbs on top; it adds an extra layer of flavor and a pop of color!

        Why You Will Love This Recipe
        Creamy texture that pairs perfectly with the bold flavor of Gorgonzola
Quick and easy to prepare, perfect for busy evenings
The contrast of crunchy walnuts adds a delightful texture

      

Understanding the Ingredients

The key to a successful polenta lies in the quality of your cornmeal. Opt for a coarse, yellow cornmeal for the best texture and flavor. The Gorgonzola cheese not only adds creaminess but also a sharp, tangy taste that complements the mildness of the polenta. I recommend tasting the cheese beforehand to gauge its strength and adjust the amount based on your preference. If Gorgonzola is too strong for your palate, a milder blue cheese can be a lovely alternative.

Walnuts bring more than just crunch; they offer a nutty depth that enhances the overall dish. Toasting them in olive oil before adding them to the polenta elevates their flavor, making them more aromatic and delicious. Keep an eye on them while toasting, as they can burn quickly — just a couple of minutes until they're golden and fragrant is ideal.

Cooking Techniques for Perfect Texture

Cooking polenta requires patience and consistent stirring. Once you've whisked the cornmeal into boiling water, reduce the heat significantly to prevent it from sticking or forming lumps. The goal is to achieve a smooth, creamy consistency, which usually takes about 20 minutes of gentle cooking. If it becomes too thick, you can whisk in a little extra water to loosen it up; the right texture should be pourable yet firm enough to hold its shape when spooned into a bowl.

Incorporating the Gorgonzola properly is crucial to getting that creamy blend you're after. Stir it in off the heat to prevent it from clumping or breaking down too much. The residual warmth will help it melt evenly throughout the polenta, creating that luscious, velvety finish. Make sure you taste and adjust the seasoning with black pepper, as the saltiness of the cheese can vary.

Ingredients

Gather the following ingredients to make your delicious Polenta with Gorgonzola and Walnuts:

Ingredients

1 cup cornmeal
4 cups water
1 teaspoon salt
3/4 cup Gorgonzola cheese, crumbled
1/2 cup walnuts, chopped
1 tablespoon olive oil
Freshly ground black pepper to taste
Fresh herbs (optional, for garnish)

Once you have everything ready, you'll be all set to whip up this comforting dish.

Instructions

Follow these steps to prepare your Polenta with Gorgonzola and Walnuts:

Cook the Polenta

In a large pot, bring the water to a boil. Add salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook for about 20 minutes, stirring frequently until the mixture is thick and creamy.

Incorporate the Cheese

Once the polenta has reached your desired consistency, remove it from the heat. Stir in the crumbled Gorgonzola cheese, mixing until evenly distributed. Season with black pepper.

Prepare the Walnuts

In a separate skillet, heat olive oil over medium heat. Add chopped walnuts and toast them for about 2-3 minutes until fragrant and slightly golden.

Serve

Spoon the creamy polenta into bowls, and top with the toasted walnuts. Garnish with fresh herbs if desired, and enjoy your delightful dish!

Enjoy your flavorful creation with your loved ones!

Pro Tips

For an extra kick, consider adding some red pepper flakes to the polenta while cooking. This adds a delightful heat that complements the Gorgonzola beautifully.

Variations and Serving Ideas

This polenta dish is versatile and can easily transition from a side dish to a main course. For a heartier meal, consider adding sautéed mushrooms or roasted vegetables on top. A drizzle of balsamic reduction can also add a sweet acidity that balances the richness of the Gorgonzola. If you prefer a vegetarian protein source, sautéed spinach or kale mixed in will complement the dish beautifully.

You can play with the textures by incorporating different types of nuts or seeds, like toasted pine nuts for a nuttier flavor profile. Adding some fresh cranberries or figs can provide a surprising sweet contrast to the savory elements, making your dish truly unique. If you have leftover polenta, try cooling and slicing it into squares to grill or fry for a crispy addition to your next meal.

Make-Ahead and Storage Tips

If you're short on time, consider making the polenta in advance. After cooking, let it cool slightly and refrigerate it in an airtight container. When you're ready to serve, simply reheat it over low heat, stirring in a splash of water or broth to revive its creamy texture. This method not only saves time but allows the flavors to meld even more.

Polenta itself can be frozen, but it's best to freeze it in a portioned shape for easier reheating. Pour the cooled polenta into a loaf pan or silicone mold, freeze until solid, and then wrap tightly in plastic wrap. When you're ready to enjoy, thaw it overnight in the refrigerator and gently reheat it on the stove. Avoid freezing it with the Gorgonzola or walnuts, as those elements are best when fresh.

Questions About Recipes

→ Can I use a different cheese instead of Gorgonzola?

Yes, you can substitute with other cheeses like feta or goat cheese for a different flavor profile.

→ Is polenta gluten-free?

Absolutely! Polenta is made from cornmeal, making it a great gluten-free option.

→ How can I store leftovers?

Store any leftover polenta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

→ Can I make polenta ahead of time?

Yes, you can prepare polenta in advance and reheat it when ready to serve. It may thicken, so just add a little water to loosen it when cooking.