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These polenta and gorgonzola cakes are a delightful explosion of flavors and textures. Creamy polenta, pungent gorgonzola, and crunchy walnuts create a symphony of tastes in your mouth that you'll never forget. It’s a sophisticated yet easy recipe that's perfect for a cozy dinner party or a simple weeknight meal. I came across this recipe while researching my trip to Northern Italy—polenta, Gorgonzola, and walnuts are a common combination there.
The recipe's simplicity is deceptive. The contrast between the smooth, comforting polenta and the sharp, creamy gorgonzola is something special. The walnuts add a delightful crunch that elevates the entire dish to another level. It's the perfect balance of flavors and textures. And, you know what? It's super easy to make. Don't let this trick you; it's easier than it looks.
Required Equipments
- 9-inch skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
Polenta and Gorgonzola Cakes with Walnuts: Frequently Asked Questions
Polenta and Gorgonzola Cakes with Walnuts
These savory polenta cakes are unbelievably delicious—a creamy polenta base topped with pungent Gorgonzola cheese and crunchy walnuts. It's an easy recipe that's perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's make the polenta. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps. This is crucial; otherwise, you'll have little polenta lumps that are super annoying. Reduce heat to low, and continue stirring for about 20-25 minutes, or until the polenta is thick and creamy. Think pudding-like consistency! Remove from heat and stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste. Set aside to cool slightly.
- Next, prepare the gorgonzola mixture. In a mixing bowl, crumble 4 ounces of gorgonzola cheese. Add 1/2 cup chopped walnuts and mix well. If it's too dry, add a tiny amount of the cooking water from the polenta. Stir in a drizzle of honey for extra deliciousness (I always add a little extra honey!).
- Now, assemble the cakes! Lightly grease a baking sheet or line it with parchment paper. Scoop about 1/4 cup of the cooled polenta onto the baking sheet. Using your hands, flatten them into small, round cakes or patties—about 3 inches in diameter. You can also use a small cookie cutter for a more uniform shape. It's more fun to just use your hands, though!
- Make a well in the center of each polenta cake and spoon a tablespoon of the gorgonzola and walnut mixture into the well. Gently press the mixture into the polenta. Don't be afraid to go all in; it's cheesy deliciousness we're talking about!
- Bake the cakes! Preheat your oven to 375°F (190°C). Bake the cakes for about 15-20 minutes, or until they are golden brown and heated through. Keep an eye on them! Ovens vary, and you don't want burnt edges.
- Serve immediately! These cakes are amazing straight out of the oven. Drizzle with a little extra honey and sprinkle with extra walnuts, if you feel like it; it's your delicious creation! Enjoy!
📝 Notes
- Make sure your polenta is cooked properly and has a pudding-like consistency before adding the cheese.
- For best results, use freshly grated Parmesan and good-quality Gorgonzola cheese.
- The cooking time will depend on your oven. Adjust as needed for optimal results.
- Don't overbake the cakes, otherwise they'll be dry. You'll need an oven thermometer to make sure your oven is on the right temp!
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 40g
Fiber: 5g
Calcium: 200mg
