Polenta With Leeks & Gorgonzola

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Servings: 6 Difficulty: Advanced
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Creamy cornmeal porridge enriched with sharp blue cheese and sweet caramelized leeks
Polenta With Leeks & Gorgonzola recipe image
Polenta With Leeks & Gorgonzola recipe image
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Polenta With Leeks & Gorgonzola

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 195.8

Description

This comforting dish transforms simple cornmeal into a luxurious, creamy polenta that serves as a perfect side or light main course. The base is enriched with sautéed leeks, which provide a sweet, mild onion flavor, and finished with chunks of pungent Gorgonzola cheese that melt into the hot grain for a rich, savory depth. Served alongside a medley of slow-cooked fennel and onions, the dish offers a beautiful balance of textures: the smooth, velvety polenta contrasts with the tender, caramelized vegetables. It is an ideal choice for cooler evenings or as an elegant accompaniment to roasted meats. The combination of earthy cornmeal, aromatic fennel, and bold blue cheese creates a sophisticated yet home-style meal that is surprisingly simple to prepare. Garnished with fresh parsley, it brings vibrant color and freshness to the plate.

Ingredients

Directions

  1. Trim the fennel bulbs, wash them well, cut them in half lengthwise, and slice them about 1/4-inch thick.
  2. Peel the onions and slice them the same way as the fennel.
  3. Heat 3 tablespoons of the olive oil in a large non-stick pan.
  4. Cook the fennel and onions in the oil slowly, stirring often and adding a little salt and pepper to taste, until they are completely soft and golden brown.
  5. Stir in the wine and continue cooking until it almost all simmers away, then set the pan aside.
  6. Clean the leeks thoroughly, cut them in half lengthwise, then slice them quite thinly crosswise.
  7. Heat the remaining olive oil and the butter in a separate non-stick pan and sauté the leeks, stirring them often, until they are soft and beginning to color.
  8. Add a little sprinkle of salt to the leeks, but not too much.
  9. Heat 6 cups of vegetable broth in a medium-sized saucepan.
  10. Whisk in the polenta (cornmeal) gradually to prevent lumps.
  11. Lower the heat and simmer the polenta, stirring with a wooden spoon constantly or at least very often, until it is thick and smooth, about 30 minutes.
  12. Stir in the sautéed leeks.
  13. Break the Gorgonzola into chunks and stir it into the polenta.
  14. Keep stirring until the cheese is all melted into the cornmeal.
  15. If the polenta is holding a shape as you stir it, gradually mix in a bit more vegetable broth until it is thick and smooth, but not stiff.
  16. Meanwhile, warm up the caramelized fennel and onion mixture, moistening with a bit of vegetable broth if needed.
  17. Ladle the polenta into warm, shallow bowls or onto warm plates.
  18. Spoon some of the fennel and onion mixture around the polenta.
  19. Scatter some fresh flat-leaf parsley across the top and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 195.8kcal
% Daily Value *
Total Fat 18.8g29%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.3g6%
Sugars 3.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta, gorgonzola, leeks, fennel, onions, cornmeal, blue cheese, vegetarian, side dish, italian, comfort food, creamy, sauteed, caramelized, vegetable broth, red wine, parsley, olive oil
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