Creamy Gorgonzola Polenta with Summer Squash Sauté

From EatingWell: June/July 2006, EatingWell Serves Two

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

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4 Reviews for Creamy Gorgonzola Polenta with Summer Squash Sauté

07/03/2011

ajlsickau

Recommends this recipe

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!

Pros: Quick, easy, flavorful

Comments

08/30/2010

lindsey.hillesheim

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.

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