When Weston and I went to Italy last year, we stayed in a 12th century hamlet called Castello di Gorgonza.  The whole time we were there, all I could think about was Gorgonzola cheese, and every time I recall that memory, all I can think of is Gorgonzola cheese.  So, when we decided to fire up our (new hand-me-down) grill last night, all I could think of is using Gorgonzola in some way. 

I love polenta, especially creamy polenta with some sort of cheese, so I thought this would be the perfect way to tie in the Gorgonzola with the steak.



  • 1 cup of polenta, corn grits, or coarsely ground corn meal
  • 3 cups of water
  • 1 tsp salt
  • 5 oz. of gorgonzola cheese


In a saucepan, add the water, polenta, and salt, and bring to a boil, whisking often.  When it comes to a rolling boil, reduce the heat, and cover.  Simmer while stirring occasionally for about 25-30 minutes.

Mix in about 2 or 2.5 oz. of the gorgonzala until it’s melted.  Pour the polenta into an oven safe casserole dish, and crumble up the remainder of the gorgonzola, and place it on top of the polenta.

Turn your broiler on high, and broil until the cheese is melted and golden.