Double-Boiler Polenta with Gorgonzola

The double-boiler method is the secret to polenta that’s impossibly smooth and lump-free without all the constant stirring. Gentle, even heat does the work for you.

Once it’s creamy, a knob of butter gets stirred in and a thick slice of Gorgonzola goes right on top of each steaming bowl. The cheese softens into a rich, pungent sauce that mingles with every spoonful.

This is Italian comfort food at its most stripped-down and satisfying. Three ingredients, thirty minutes, and you’re eating like you’re in a trattoria in Piedmont.

Chef Tips

• Use imported Italian Gorgonzola dolce for a milder, creamier melt
• Swap in Roquefort or Stilton if Gorgonzola isn’t available
• Serve alongside braised short ribs or a simple arugula salad for a full meal