Ingredient: of Tipico IT's corn flour

Quality, authenticity, excellence
Polenta with Bleggio’s walnuts and gorgonzola fondue

Second courses

Polenta with Bleggio’s walnuts and gorgonzola fondue

Author: Guido Boschetti



Total time:

60 min


1 Portions


500 g of Tipico IT's corn flour
2 l of Water
15 g of Tipico IT’s Extra virgin olive oil
1 tbsp of coarse salt
170 g of Tipico IT's Sweet gorgonzola
30 ml of Milk
1 pinch of Nutmeg
30 g of Tipico IT's Bleggio walnuts



To make the polenta, place a thick-bottomed steel pot on the stove, pour in the two litres of water and when the water is close to boiling add the salt. Then pour in the flour, stirring with a wooden spoon and keep cooking at a high temperature, stirring quickly.


Add the olive oil to prevent lumps from forming, continue stirring until it comes to the boil, then lower the heat to low and continue cooking for 50 minutes over a gentle heat, stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes away from the pan, wait until it comes away from the bottom.


On the other hand, prepare the Gorgonzola fondue removing the rind and cutting the cheese into cubes. Heat the milk until it comes to a boil. Put the Gorgonzola cheese in a thick-bottomed saucepan and turn on the stove over very low heat. As soon as the cheese begins to melt, add the milk. Immediately stir with a whisk to mix it with the cheese.


Cook the Gorgonzola fondue over low heat for 4-5 minutes, stirring constantly so it does not stick to the bottom of the pan. The Gorgonzola should melt completely and the mixture should thicken. Turn off the heat and add the nutmeg.


At this point, take the hot polenta you have already prepared and carefully invert it onto a plate to unmold it.


Next, take the Gorgonzola fondue and pour it over the polenta. Then take the walnuts, chop them finely and use them to garnish your dish. At this point, your polenta with walnuts and Gorgonzola fondue is ready to be served.


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