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!
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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
- 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.