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Creamy Gorgonzola Polenta with Summer Squash Sauté

June/July 2006, EatingWell Serves Two

Your rating: None Average: 3.9 (42 votes)

Creamy Gorgonzola polenta (Italian cornmeal “porridge”) is topped with a tender squash sauté for a complete vegetarian meal. Once you know how easy polenta is to make, you may want to experiment with other Italian-style sauces and toppings. Make it a meal: Serve with crusty garlic bread and a garden salad.



READER'S COMMENT:
"Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one. "
Creamy Gorgonzola Polenta with Summer Squash Sauté Recipe

9 Reviews for Creamy Gorgonzola Polenta with Summer Squash Sauté

07/03/2011
Delicious!

My husband and I both thought this was an absolutely delicious dish! I used quick-cooking polenta and blue cheese and the proportions were perfect. It came out creamy and delicious. I followed the squash saute recipe but deglazed with a little sherry wine before adding the broth. I also added a bit of salt and pepper to perk it up. The dish was light and flavorful and deliciously satisfying. Definitely a keeper for the summer months!

Quick, easy, flavorful
Comments
08/30/2010

Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one.

Comments
08/21/2010
Anonymous

We loved the blue cheese, but agree the floured-sauced squash sounded tasteless. We sauteed the vegetables then deglazed with a little white wine. With all the zucchini around now, this is a keeper!

conk

Comments
12/04/2009
Anonymous

I made the creamy gorgonzola polenta portion of this recipe to accompany the roasted root vegetable recipe and it was tasty. Thought it could either use a little less cheese (completely overpowered the polenta) or a milder cheese altogether.

Comments (1)

3 comments

Anonymous wrote 1 year 32 weeks ago

Added some red pepper flakes

Added some red pepper flakes to polenta and more veges to squash as well as more seasoning and it was great!

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