Feb 05 2013
I have been painting the last two days and not cooking; I think I was starting to have withdrawal! I found this recipe for polenta pie at Saveur; and just happened to have some gorgonzola that needed used.
For my adaption I used some Palmetto Farms yellow stone ground grits. They used some asiago cheese added to the grits. I didn’t have any so I used half cheddar and half parmesan.
The recipe was 1 ½ cups grits, 4 cups water, and a Tbs. of butter. Bring the water to a boil and stir in the grits, keep stirring and reduce the heat as needed until it has thickened. Add the butter and cook a few minutes; add ½ cup of cheese and stir until mixed in well. Pour into an oiled cast iron skillet. Top with the crumbled gorgonzola and bake in a preheated 350 deg. oven for 25 minutes.
You can serve it hot out of the skillet if you want it gooey or let cool and slice. It can be served at room temp. or heated. Grits to me just go best with breakfast I had a slice of it with some of Sandman’s buckboard bacon, an egg and rye toast. I thought the smoky bacon and gorgonzola flavors really went well together.
If you serve this with an Italian meal it would be a polenta pie, with any other it would be grit or cornmeal pie! I think this would be dynamite served with some BBQ shrimp.
Grits and cheese
Ready for the oven
Baked and cooling
My brunch
Smokin Don
