Polenta with Gorgonzola

A creamy, cheesy polenta infused with garlic and thyme, finished with fresh rocket and a squeeze of lemon juice.

Vegetarian Italian Side Dish Cheese Polenta

Estimated Nutrition

Calories

404.6

kcal / serving

1618.5 kcal total

Carbs

27g

per serving

107.8 g total

Fat

27.1g

per serving

108.2 g total

Protein

15.9g

per serving

63.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Unsalted

200

Gorgonzola

Cut into cubes, or similar vegetarian blue cheese

Fruits

piece

Lemon

Juice only

GrainsCereals

150

Polenta

Quick-cook

Liquids

570

Vegetable Stock

Or chicken stock

NutsSeeds

clove

Garlic

Unpeeled

sprigs

Thyme

Fresh, tied in a bundle

to taste

Salt

to taste

Black Pepper

Freshly ground

Vegetables

handful

Rocket Leaves

Fresh

Method

Bring the stock to the boil in a large pan over medium heat.

Serve warm as a side or main.

Stir in the cubed Gorgonzola and lemon juice.

Add the chopped rocket leaves to the mixture.

Stir in the butter until fully combined.

Whisk in the polenta and stir constantly for 3 minutes until thickened.

Simmer for 3 minutes to infuse then remove and discard the thyme bundle and garlic.

Add the crushed garlic, thyme, salt, and pepper to the stock.