Parmesan cheese Archives

Butternut recipes

Butternut-and-ricotta cake

30 minutes

Polenta gnocchi baked with Gorgonzola sauce

Serves 2-3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 cups water
1 t salt
175 g instant polenta
Freshly ground black pepper, to taste
2-3 T Parmesan, finely grated

For the sauce:

1 cup cream
125–150 g Gorgonzola
Freshly ground black pepper, to taste

Method

Preheat the oven to 220°C.

Bring the water to the boil in a saucepan. Stir in the salt and polenta. Reduce the heat to its lowest and whisk until thickened. Take care not to let the polenta splutter and burn you.

Turn out into a shallow baking pan lined with baking paper. Allow to cool and set.

Cut out small rounds and place into a baking dish. Lightly knead together any leftover polenta and flatten so that you can cut out more rounds.

To make the sauce, heat the cream and cheese together until the cheese melts. Season to taste with pepper.

Spoon the sauce over the polenta. Season with pepper and sprinkle with Parmesan. Bake for 15 minutes, or until bubbling and golden. Serve with rocket.

Discover more polenta recipes here.

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Hake on Parmesan polenta with red pepper pesto

Fresh tomato-and-fennel salad with Parmesan cream

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Chicken with rocket and red pepper pesto

Seared beef carpaccio with fig- and-fennel salad

Biltong salsa verde salad

Truffle-and-Parmesan-coated chips

Giant cheesy fish cakes with pistachio pesto

Butternut-and-ricotta cake

Spinach-and-ricotta pancake lasagne

Polenta gnocchi baked with Gorgonzola sauce

Polenta gnocchi baked with Gorgonzola sauce

Ingredients

Method