Recipes from Italy · by Silvana Nava
Mini Polenta Cakes with Gorgonzola Cream
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 24%
CARBS 28G36% OF CAL
1G FIBER26G OTHER2G TOTAL SUGAR
FAT 17G47% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini polenta cakes topped with creamy Gorgonzola cheese. An elegant Italian appetizer with bold cheese flavor and soft cornmeal base.
starteritalian🥄 saucepanvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 180 g polenta (- 1 ½ cups, instant)
- 750 ml water (- 3 cups )
- ½ tablespoon salt (- coarse )
- 2 tablespoons Parmigiano Reggiano (- grated )
- 30 g unsalted butter (- 2 tablespoons )
- 30 g flour (- ¼ cup )
- 150 ml milk (- ⅔ cup, whole )
- 220 g Gorgonzola (- ~8 oz, dolce (sweet))
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 24%
CARBS 28G36% OF CAL
1G FIBER26G OTHER2G TOTAL SUGAR
FAT 17G47% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 874mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 246mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 874MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.