Polenta is one of my favorite of the traditional swiss dishes. It is mostly found in the italian part of Switzerland, called the Ticino. We visited an old grain mill there this summer and brought home some of the delicious polenta they mill there. You can use any course ground polenta for this dish. Avoid the "fast-cook" polenta; while convenient, it just does not taste the same! I know this dish sounds sinfully delicious and like it could not possibly be good for your health. However, if you don't overdo it with the gorgonzola, it will make for a perfectly healthy and delectable dish!
- 1 table spoon of butter, ghee or olive oil
- 4 cups of water or 1.5 cups of chicken or veggie stock and 2.5 cups of water
- 1 cup of corse polenta
- 1 teaspoon of salt
- Sun-dried tomatoes in oil
- Blend polenta with 1 cup of water
- Melt butter or ghee or warm olive oil in heavy sauce pan over medium heat
- Add 3 cups of water or 1.5 cups of water and 1.5 cup of chicken or veggie stock and salt
- Bring to a boil
- Gradually stir the polenta-water blend into the boiling water, reduce the heat to low, and cook, constantly stirring with a wooden spoon until the polenta is thick. This will take about 25 minutes and require patience!
- Distribute in bowls
- Pat sun-dried tomatoes with paper towel to remove excess oil and slice into small slices and add to polenta
- Add a few thin slices of gorgonzola
I also added a few slices of fresh tomatoes in this version. Serve with your favorite veggies and chicken, meat or tofu.