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!
Creamy Gorgonzola Polenta with Summer Squash Sauté
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.
9 Reviews for Creamy Gorgonzola Polenta with Summer Squash Sauté
Blah. The polenta didn't set up (you might try baking it) and the zucchini mixture had zero flavor. Skip this one.
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!
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.