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Gorgonzola Polenta Recipe

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★★★★★

4.6 from 125 reviews

A hearty and comforting Italian-inspired meal featuring a tender slow-roasted chuck roast braised with aromatic vegetables, pancetta, and red wine, served alongside creamy Gorgonzola-infused polenta baked to perfection. This dish balances rich, savory flavors with the creamy tang of blue cheese, making it an impressive yet approachable dinner.

Ingredients

Scale

Pot Roast

  • 4 tablespoons olive oil (divided)
  • 1 (4-pound) chuck roast (tied)
  • Salt and freshly ground black pepper (to taste)
  • 1 large onion (finely chopped)
  • 2 large carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 4 ounces pancetta (diced)
  • 12 cloves garlic (2 chopped, 10 sliced, divided)
  • 2 cups dry red wine
  • 1 can (14.5-ounce) beef broth (with enough water added to make 2 cups)
  • 1 can (28-ounce) crushed tomatoes (preferably a good imported Italian brand)
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 large bay leaves
  • Chopped fresh parsley (for garnish)

Polenta

  • Cooking spray
  • 3 cups chicken broth (or water)
  • 1 1/2 cup half-and-half
  • 1 cup polenta or corn grits (not instant, coarse ground)
  • Salt and freshly ground black pepper (to taste)
  • 1 cup crumbled Gorgonzola cheese
  • 2 tablespoons butter

Instructions

  1. Preheat and Season: Preheat the oven to 350 degrees F. Season the chuck roast liberally with salt and freshly ground black pepper.
  2. Brown the Roast: Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. Place the chuck roast in the Dutch oven and brown thoroughly on all sides, about 4-5 minutes per side. Once browned, transfer the roast to a plate and pour off any excess fat.
  3. Prepare the Vegetables and Pancetta: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add the finely chopped onion, carrot, celery, and diced pancetta. Reduce heat to medium and cook, stirring occasionally, until the vegetables are tender, about 7-8 minutes.
  4. Add Garlic: Stir in the 2 chopped garlic cloves and cook briefly for 10-15 seconds or until fragrant.
  5. Deglaze with Wine: Pour in the 2 cups of dry red wine, bringing the mixture to a boil. Boil for 1-2 minutes to reduce slightly.
  6. Return Roast to Pot: Add the browned chuck roast back into the pot along with any accumulated juices.
  7. Add Broth and Seasonings: Pour in the beef broth (diluted to 2 cups with water if needed), crushed tomatoes, sliced garlic cloves, chopped fresh rosemary, Italian seasoning, and bay leaves. Stir to combine and bring to a gentle simmer over medium heat.
  8. Cover and Roast: Place a layer of aluminum foil or parchment paper directly over the pot’s contents, then cover with the Dutch oven lid. This minimizes evaporation. Transfer the Dutch oven to the preheated oven and braise the roast for 2 1/2 to 3 hours, or until the meat is extremely tender and easily shredded.
  9. Prepare the Polenta Dish: Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
  10. Combine Polenta Ingredients: In the prepared casserole dish, combine the chicken broth (or water), half-and-half, polenta, salt, and freshly ground black pepper. Stir well to mix.
  11. Bake the Polenta: Place the polenta dish in the oven uncovered alongside the roast during the last 40-45 minutes of braising. After about 30 minutes of baking, stir the polenta, then add the crumbled Gorgonzola cheese and butter. Stir thoroughly to incorporate, and return the dish to the oven for an additional 10-15 minutes until creamy and set.
  12. Serve: Remove the roast from the oven, place it on a serving platter, and slice or shred as desired. Spoon the creamy Gorgonzola polenta onto plates and serve alongside the roast. Garnish with chopped fresh parsley.

Notes

  • For best results, use coarse ground polenta rather than instant for a better texture.
  • Ensure the chuck roast is tied to help it hold its shape during roasting.
  • Using a Dutch oven allows for excellent heat retention and slow braising.
  • The layer of foil or parchment under the lid helps keep the braising liquid from evaporating too quickly.
  • Allow the polenta to rest for a few minutes after baking to thicken slightly before serving.
  • Leftover polenta can be cooled, sliced, and fried for a delicious second-day meal.

Keywords: Gorgonzola, polenta, pot roast, Italian, braised chuck roast, creamy polenta, red wine braise

Find it online: https://liamjayne.com/gorgonzola-polenta-recipe/