Polenta baked with gorgonzola and grated Parmesan is also known as "polenta concia". It's a typical dish of Northern Italian Lombardy region, where gorgonzola is also from. Polenta requires a long cooking time, (about 45 minutes in a regular saucepan), but pressure cooker allows to bring to the table an original Italian dish in a little more than half an hour!
extra virgin olive oil, as needed
1 litre water
250g polenta (cornmeal)
1/2 teaspoon salt
100g Gorgonzola cheese
50g butter, divided
4 tablespoons grated Parmesan cheese
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Brush the bottom of a pressure cooker with extra virgin olive oil. Pour in the water and turn on the heat. Just before the water starts boiling, some bubbles will appear on the sides of the pan, at this time add the polenta, sprinkling in a little at a time and stirring constantly with a wooden spoon. Add salt, close the cooker and keep over high heat. When steam starts to escape, turn down to low heat and cook for 18 minutes.
Meanwhile, grease a baking dish with some of the butter and chop the Gorgonzola into small chunks.
Release pressure from the cooker. When safe to open, move the cooker onto a damp cloth and gently open it. Almost surely some of the polenta will be stuck on the bottom of the pan; just wait 30 seconds to 1 minute and the damp towel will help the polenta to separate from the pan.
Preheat the oven to 200 degrees C.
Stir the polenta and pour half into the greased baking dish. Spread evenly, then sprinkle with half of the Gorgonzola, half of the Parmesan cheese and few dots of butter. Continue in the same way to make a second layer.
Bake the polenta in preheated oven for about 10 minutes, then grill for 5 minutes. Remove from oven and let stand and cool for 10 minutes, so your polenta will be crispy and firm.