Trissy, Ann and Lindsey are learn Marzia’s techniques while enjoying an aperitif.

We’re stuck at home here in Italy, so cheerful pictures like this one of chef Marzia showing us how to make polenta rounds really bring joy!  Food is a staple in Italian culture and we love cooking together with family and visitors.  Here we’ll share some delicious and easy recipes that you can try making at home, bringing a little bit of Italy into your kitchen.

Marzia Di Luzio, dressed here in her bright red chef jacket, gave us a memorable lesson on how to make Gorgonzola Polenta Rounds. Satisfying and cheesy, these rounds are easy and tasty: enjoyed with a mixed salad it makes a wholesome Italian meal.

Here we’ve adapted the recipe using some southern grits, a gift from Poggio Verde guest Peggy Lee, easily available in American food stores.

Trissy and Friends hit their stride in the Poggio Verde kitchen. Hooray!

Trissy and Friends hit their stride in the Poggio Verde kitchen. Hooray!

Welcome to Poggio Pots and Pans!

Upcoming recipes:  Pasta Carbonara, Riza’s delicious meatballs and more!

Gorgonzola Polenta (or Grits) Rounds

Ingredients (4 servings or 14 rounds):

• 1 cup grits or polenta (follow the recipe on the package; usually calls for water, salt and a touch of butter)
• 6 oz. gorgonzola, blue or flavourful cheese
• Flour for the work surface
• 2/3 cup chopped walnuts or pecans 
• A whole garlic clove to flavour the nuts
• salt
• Olive oil

Preheat the oven on the grill setting to 420°

• Follow the grits (or polenta) recipe on the box (or use leftover grits or polenta).  Turn the hot polenta out on a wax-lined baking sheet, spread it out somewhat and let it cool completely.  

• Use your hands or the back of a spoon to press out the polenta ½ inch thick on floured wax paper or a floured marble surface.  Use a cookie cutter or upside down glass to cut out the rounds.

• Arrange the rounds on an oiled baking sheet, brush tops with olive oil and bake until browned (about 25 minutes)

• While the rounds are browning, saute the chopped walnuts or pecans in a small frying pan with a drip of oil, whole garlic clove and salt, for about 10 mins.

• Remove rounds from the oven when brown.  Place about a spoonful of cheese on each and place a few toasted walnut pieces on top.

These scrumptious rounds can be made with either grits or polenta

Other recipes by “Poggio Pots and Pans”:
Linguine with fava beans pesto
Creamy peach almond cups