Mini Polenta Cakes with Gorgonzola Cream is a simple and delicious Italian appetizer, perfect for Christmas.
These small polenta cakes are shaped like mini Pandorini—a nod to the classic Pandoro from Verona—but they’re made with polenta and topped with a creamy Gorgonzola cream.
This recipe brings together some of Northern Italy’s most iconic flavors: the shape of the Veronese Pandoro, polenta from Bergamo, and Gorgonzola cheese from Lombardy. It’s a unique and tasty dish that will stand out on your Christmas menu.
To add even more flavor, I mixed grated Parmigiano Reggiano into the polenta and made the sauce with Gorgonzola dolce cheese. You can also customize the toppings in many ways, which we’ll explore later.
These mini polenta cakes are perfect as an appetizer for a Christmas dinner or lunch, but they’re also great for a holiday buffet. Pair them with other crowd-pleasers like Italian Sausage Stuffed Mushrooms or Parmigiano Cheese Balls for a festive spread.
They’re incredibly easy to make, especially if you use instant polenta, which is ready in just about 8 minutes.
Give these Mini Polenta Cakes with Gorgonzola Cream a try, and your guests will be amazed by how tasty and festive they are!
Ingredients
Prep Time: 15 Min | Cook Time: 15 Min | Cool Time: 40 Min | Servings: 6
For the Polenta:
- 180 g (1 ½ cups) instant polenta
- 750 ml (3 cups) water
- ½ tablespoon coarse salt
- 2 tablespoons grated Parmigiano Reggiano
For the Gorgonzola Cream:
- 30 g (2 tablespoons) unsalted butter
- 30 g (¼ cup) flour
- 150 ml (⅔ cup) whole milk
- 220 g (~8 oz) Gorgonzola Dolce
Kitchen Tools and Equipment
This recipe is really very simple and you do not need any special tools to make it.
- Obviously, small pandoro cake molds are essential.
- In addition, two high-sided small pots. One for making the polenta and one for the gorgonzola cream.
- You may find it useful, to prevent lumps from forming, to use a hand whisk. Both for making polenta and for the gorgonzola cream.
Instructions
Make the Mini Polenta Cakes
Step 1) - Take a saucepan with high sides and heat the water with half a tablespoon of coarse salt. Once the water starts to boil, slowly add the instant polenta while stirring continuously with a hand whisk. This helps avoid lumps and ensures a smooth mixture.
Note: I used instant polenta for this recipe, but you can also use traditional polenta if you prefer. Keep in mind that traditional polenta will take longer to cook. For more tips and details, check out "traditional italian polenta recipe."
Step 2) - Cook the polenta following the instructions on the package, usually it takes from 2 to 10 minutes. Stir it often to prevent sticking. When it’s almost done, add the grated Parmigiano Reggiano cheese and mix it in thoroughly. This will add extra flavor to your polenta.
Step 3) - Grease the inside of the small Pandoro cake molds evenly. You can use either oil or butter for this step. Make sure to coat the molds well so the polenta doesn’t stick.
Once the molds are greased, fill them with the hot polenta. Press the polenta gently to ensure it fills every corner of the mold. Set the molds aside to cool while you prepare the Gorgonzola cream.
Make the Gorgonzola Cream
Step 4) - To make the gorgonzola cream, melt the butter in a high-sided saucepan over low heat. Be careful not to let the butter brown.
Add the sifted flour to the melted butter, stirring constantly with a whisk.
Step 5) - Then add the milk. Whisk the mixture to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
Chop the Gorgonzola into pieces and add it to the saucepan. Stir the mixture until the Gorgonzola melts completely and blends into the sauce. Keep stirring for a few more minutes to ensure the sauce is creamy and well combined. The Gorgonzola sauce is now ready to use!
Step 6) - Carefully unmold the cooled polenta mini-cakes onto a serving plate. They should be firm and hold their shape.
Pour the warm Gorgonzola sauce generously over each mini polenta cake, letting it drip down the sides for a beautiful presentation.
Serve the Mini Polenta Pandorini with Gorgonzola Cream piping hot, and enjoy this delicious and festive appetizer!
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Storage
You can store the mini polenta cakes in the refrigerator for up to two days, making them a great option to prepare in advance. Simply make them the day before and reheat them in the oven or microwave when ready to serve.
Tips
How to Serve
These Savory Polenta Pandorini with Gorgonzola Sauce make a unique and festive Christmas appetizer.
You can serve them not only as an appetizer but also as part of a Christmas buffet alongside other holiday treats.
Alternatively, you can use the polenta mini-cakes as a substitute for traditional polenta. Serve them as a side dish with gravy-based mains, offering a festive twist in place of bread. For this option, skip the Parmigiano Reggiano and Gorgonzola sauce and enjoy the polenta in its simplest, natural form as a complement to your main dish.
The Gorgonzola Cream
Gorgonzola cream is a delicious Italian cheese sauce that you can use in many other ways—even if you have some left over after topping the polenta mini cakes.
This versatile Gorgonzola sauce is ideal for drizzling over pasta or gnocchi, or even for filling a mouth-watering cheese lasagna. You can also use it to make delicious cheese bruschetta. With this recipe, you can create a different dish every time, suitable for any occasion.
Variations
- Add Flavor to the Polenta: You can customize the polenta while it’s cooking by adding ingredients of your choice. For instance, crumbled sausage or small cubes of salami make great additions.
- Mushrooms and Polenta: Another classic pairing with polenta and Gorgonzola is mushrooms. You can sauté champignon mushrooms in olive oil with garlic and parsley, chop them finely, and mix them into the polenta.
- Polenta Taragna: For a more rustic twist, consider making the pandorini with polenta taragna. This richer, heartier version is sure to be a hit at your Christmas lunch.
- Cheese Alternatives: If Gorgonzola isn’t your favorite, you can easily substitute it with another cheese, such as Fontina or Taleggio, for a different flavor.
- Try Different Sauces: Finally, you can switch up the topping by using other sauces or gravies instead of the Gorgonzola cream. For example, try topping the mini polenta cakes with a spoonful of Classic Bolognese or lentil Bolognese sauce for a delicious variation.
Recipe Card
Mini Polenta Cakes with Gorgonzola Cream
Ingredients
For the Polenta:
- 180 g polenta - 1 ½ cups, instant
- 750 ml water - 3 cups
- ½ tablespoon salt - coarse
- 2 tablespoons Parmigiano Reggiano - grated
For the Gorgonzola Cream:
- 30 g unsalted butter - 2 tablespoons
- 30 g flour - ¼ cup
- 150 ml milk - ⅔ cup, whole
- 220 g Gorgonzola - ~8 oz, dolce (sweet)
Instructions
Make the Mini Polenta Cakes
- Take a saucepan with high sides and heat the water with half a tablespoon of coarse salt. Once the water starts to boil, slowly add the instant polenta while stirring continuously with a hand whisk. This helps avoid lumps and ensures a smooth mixture.
- Cook the polenta following the instructions on the package, usually it takes from 2 to 10 minutes. Stir it often to prevent sticking. When it’s almost done, add the grated Parmigiano Reggiano cheese and mix it in thoroughly. This will add extra flavor to your polenta.
- Grease the inside of the small Pandoro cake molds evenly. You can use either oil or butter for this step. Make sure to coat the molds well so the polenta doesn’t stick.
- Once the molds are greased, fill them with the hot polenta. Press the polenta gently to ensure it fills every corner of the mold.
- Set the molds aside to cool while you prepare the Gorgonzola cream.
Make the Gorgonzola Cream
- To make the gorgonzola cream, melt the butter in a high-sided saucepan over low heat. Be careful not to let the butter brown.
- Add the sifted flour to the melted butter, stirring constantly with a whisk.
- Then add the milk. Whisk the mixture to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
- Chop the Gorgonzola into pieces and add it to the saucepan. Stir the mixture until the Gorgonzola melts completely and blends into the sauce. Keep stirring for a few more minutes to ensure the sauce is creamy and well combined. The Gorgonzola sauce is now ready to use!
- Carefully unmold the cooled polenta mini-cakes onto a serving plate. They should be firm and hold their shape.
- Pour the warm Gorgonzola sauce generously over each mini polenta cake, letting it drip down the sides for a beautiful presentation. Serve the Mini Polenta Pandorini with Gorgonzola Cream piping hot, and enjoy this delicious and festive appetizer!
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