Polenta Gratin With Gorgonzola Cheese

Recipe by evelynathens
READY IN: 1hr 40mins




  • For polenta: Butter 9 X 13 inch baking dish.
  • Bring water, sage, olive oil and salt to boil in medium saucepan.
  • Gradually add cornmeal in thin stream, stirring constantly.
  • Reduce heat to low.
  • Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
  • Immediately spread polenta in prepared dish; smooth top.
  • Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
  • For sauce: bring milk, bay leaves, cloves and allspice to boil in medium saucepan.
  • Reduce heat to low.
  • Simmer 10 minutes.
  • Melt butter in another medium saucepan over moderate heat.
  • Add flour.
  • Whisk until smooth and bubbling (do not brown), about 2 minutes.
  • Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
  • Cook until thick, stirring frequently, about 7 minutes.
  • Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 350 degrees F.
  • Butter 9 X 13 inch baking dish.
  • Spread ½ cup of the sauce on the bottom.
  • Cut polenta into 2 inch squares that are ¼ inch thick.
  • Cut each square in half horizontally.
  • Place squares in baking dish, overlapping edges slightly.
  • Pour remaining sauce over.
  • Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
  • Bake until polenta is heated through and top is golden-brown, about 50 minutes.
  • Cool 10 minutes before serving.