Venetian Polenta and Gorgonzola Panini
Crispy polenta slices layered with creamy Gorgonzola, sautéed mushrooms, and fresh thyme, pressed until warm and golden. This rustic panini celebrates northern Italian flavors—earthy mushrooms and pungent blue cheese complement the gentle corn notes of polenta. Serve with a simple green salad or alongside soup for a satisfying vegetarian meal.
Steps
Before you start
- Make or buy prepared polenta ahead and chill for at least 2 hours (or buy pre-sliced polenta); alternatively, use leftover cooked polenta.
- Have all ingredients prepped and within reach before heating the panini press.
- Preheat your panini press or grill to medium-high (about 400°F / 200°C) for 10 minutes.
Sauté mushrooms and aromatics
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat.
- Once shimmering, add the minced shallot and cook for 2 minutes until softened and fragrant.
- Stir in the minced garlic and cook for 30 seconds.
- Add the sliced mushrooms and toss well to coat.
- Cook, stirring occasionally, for 8–10 minutes until the mushrooms release their moisture, darken, and begin to caramelize at the edges.
- They should be tender and golden.
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Ready when: Mushrooms are dark golden and tender; liquid has evaporated
Tip: Don't overcrowd the pan; if needed, cook in batches so mushrooms caramelize rather than steam.
Season mushroom mixture
- Remove the skillet from heat.
- Stir in the fresh thyme leaves.
- Taste and adjust seasoning with sea salt and freshly cracked black pepper.
- Set aside to cool slightly while you assemble the panini.
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Tip: Season generously—the Gorgonzola is salty, but the earthy mushrooms need good seasoning to shine.
Assemble panini
- Lay 4 polenta slices on your work surface.
- Divide the softened Gorgonzola among the 4 slices, spreading about 1 tablespoon on each one.
- Top each with roughly 3 tablespoons of the warm mushroom mixture, then crown with another polenta slice, cheese side down, so the Gorgonzola acts as the "glue." Press gently to hold together.
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Tip: Have the Gorgonzola soft enough to spread easily, but the polenta slices should be cool or at room temperature so they hold their shape.
Heat panini pressOven 400°F / 205°C
- While assembling, ensure your panini press is preheated to medium-high (about 400°F / 200°C).
- If using a grill pan or cast-iron skillet instead, preheat it over medium-high heat until a drop of water sizzles on contact.
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Ready when: A drop of water sizzles and evaporates immediately
Tip: A properly heated press ensures even browning and helps the cheese melt before the polenta burns.
Brush and press panini
- Lightly brush the top of each assembled panini with softened butter (or a thin drizzle of the remaining olive oil).
- Place the first panini on the preheated press with the buttered side down.
- Close the lid and cook for 3–4 minutes, until the bottom polenta is golden brown and crispy and the Gorgonzola starts to ooze at the edges.
- Repeat with the remaining 3 panini.
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Ready when: Polenta is golden brown and crispy; cheese begins to melt and seep slightly from the edges
Tip: Don't press down hard on the lid—let the press's weight do the work to avoid squashing the panini and forcing out the filling.
Serve warm
- Transfer the pressed panini to a cutting board.
- Let rest for 1–2 minutes so the cheese sets slightly, then slice diagonally if desired (or serve whole).
- Serve immediately while the cheese is warm and creamy.
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Tip: A brief rest prevents the molten cheese from running out when you slice, keeping each bite intact.
Good to know
Tips
- For extra richness, spread a small amount of mascarpone or cream cheese on the polenta along with the Gorgonzola.
- If you don't have a panini press, use a cast-iron skillet with a weighted lid or second skillet on top to press the sandwich as it cooks.
- Slice the mushrooms consistently so they cook evenly and don't become stringy or tough.
- Gorgonzola dolce (creamy, milder) is more forgiving for panini; piccante (sharp, crumbly) works too but is more intense—use slightly less.
Make ahead
Prepare polenta and refrigerate for at least 2 hours (or use store-bought). The mushroom mixture can be cooked up to 4 hours ahead and reheated gently before assembling panini. Do not assemble panini until ready to press.
Storage & reheating
Best eaten fresh. Leftover panini can be wrapped in foil and stored in an airtight container in the refrigerator for up to 2 days. Reheat in a panini press or oven at 350°F (175°C) for 5–7 minutes until the cheese melts again.
Substitutions
- Gorgonzola dolce or Gorgonzola piccante → Taleggio, Fontina, or mild blue cheese (such as Cambozola). Taleggio and Fontina are creamier and milder; use equal amounts. Cambozola offers blue cheese pungency with less intensity.
- mixed mushrooms (cremini, oyster, or shiitake) → Roasted red peppers or sun-dried tomatoes (use about 1 cup cooked). Omit the 10-minute sauté; warm the peppers or tomatoes in the skillet with thyme for 2 minutes and proceed to assembly.
- prepared polenta (store-bought or homemade), chilled → Sliced polenta from a tube (store-bought pre-sliced) or freshly cooked soft polenta, cooled and sliced. Store-bought saves time. Homemade polenta should be cooled completely, chilled, and sliced to avoid crumbling.
- fresh thyme sprigs → Fresh sage or rosemary (use 1½ tablespoons). Sage adds herbal warmth; rosemary is more assertive. Either pairs beautifully with mushrooms and Gorgonzola.
