You know I’m a West Australian Dairy Judge right? (And yes cheese companies, I can be bought with cheese!) So mention Gorgonzola and I’m there…go to Taleggio and I’m there with bells on. I of course love all cheeses, but the smelly soft ones seem to get me the most! So this recipe is a result of visiting my favorite Continental store and coming home with several wedges of cheese that I should not eat by myself…I was sharing the smelliness…hope you are glad about that. I served this with Saltimbocca lamb parcels from a gorgeous butcher in the same complex. I do not go there often. I also brought home chocolate and pistachio cannoli from the Italian bakery, also in the complex, which is why I do not go there often. End of story.
- 700 g water
- 1 Pinch Pink Salt Flakes sea salt BUY
- 180 g coarse polrnta
- 80 g taleggio cheese
- 80 g butter
- 150 g gorgonzola cheese
Place water and salt into Thermomix bowl and boil 8 min/100ºC/speed 3.
Preheat oven to 200ºC.
Add polenta and cook 10 min/100ºC/speed 4. Add taleggio and butter through hole in lid and blend 30 sec/speed 4.
Pour or spread mixture into a buttered shallow pie dish. Crumble the gorgonzola over the top and bake 25 minutes until golden and bubbling. If you have a grill in your oven (cue the Kleenmaid oven) fire it up and brown the top for around 5-7 minutes at 250ºC.
I served it with roasted red pepper strips, (homemade of course).
Serve hot or cold as a side dish. (But best hot and sizzling!)