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Snack & Appetizers

Polenta and Cheese Pandorini

Polenta and Cheese Pandorini are a soft Christmas appetizer: polenta shaped like mini pandoro and topped with a creamy cheese sauce.
Recipe Polenta and Cheese Pandorini
  • Difficulty Medium
  • Preparation 3 hours
  • Cooking 25 minutes
  • Servings for 12 pieces

As the holidays arrive, every detail in the kitchen becomes a chance to surprise and pamper the people you love. If you want to open your Christmas table with something elegant, simple and full of flavor, the polenta and cheese pandorini recipe is just what you need. These easy savory cheese pandorini, little polenta cakes shaped like pandoro, the star-shaped Italian Christmas cake, are the perfect appetizer when you want a showpiece dish that anyone can make: small masterpieces with a soft texture, made by shaping hot polenta in the best way, ideal for creating tasty baked cheese bites that win people over at first sight.

Making these soft polenta pandorini is a real pleasure: just cook the polenta, let it cool slightly and divide it among mini pandoro molds. This is where the magic happens: once unmolded, the pandorini are served with a rich, creamy cheese sauce that makes every bite full of flavor. This savory mini pandoro recipe is the ideal solution if you are looking for a polenta and cheese appetizer that is as quick as it is impressive, perfect for adding to your polenta buffet ideas for Christmas lunches, dinners or aperitivo gatherings.

Thanks to their versatility, these savory party pandorini suit any occasion, and can also star on New Year’s Eve menus or at winter brunches. Want more creative ideas with polenta? Also discover Polenta Taragna with Mushrooms, the classic Polenta with Ragù, or have fun with crispy Polenta Cups. Love melty dishes? Don’t miss Frico with Potatoes or the hearty Kasnocken, South Tyrolean Cheese Gnocchi.

Follow our guide on how to make polenta pandorini and bring to the table a quick polenta and cheese recipe that instantly feels like a celebration. Let the choice of ingredients inspire you and make this appetizer a true symbol of Christmas togetherness.

Ingredients for 12 pieces

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Method

  1. To make the Polenta and Cheese Pandorini, start by bringing the water to a boil with a pinch of coarse salt and, when it boils, pour in the cornmeal in a steady stream, whisking well. Cook the polenta for about 40-45 minutes, stirring well from time to time with a wooden spoon.
    Making the polenta pandorini, step 1
  2. When the polenta is ready, brush the pandorini molds with a drizzle of olive oil and pour the polenta into them.
    Making the polenta pandorini, step 3
    Making the polenta pandorini, step 4
  3. Let the pandorini cool first at room temperature and then in the fridge, covering them well with plastic wrap or aluminum foil.
  4. While the pandorini firm up, put a drizzle of olive oil, the cooking cream and the gorgonzola, cut into small pieces, in a skillet. Stir everything together well until the sauce thickens a little.
  5. Unmold the pandorini, warm them for a few seconds in the microwave and serve them topped with a generous cascade of Cheese Sauce. Your Polenta and Cheese Pandorini are ready. Finally, remember to download our App with exclusive content and fewer ads!
    Mini pandoro-shaped polenta topped with cheese sauce

Variations and Alternatives

If you like, you can replace the Storo cornmeal with instant polenta to greatly reduce the cooking time.

Tips

If you like, you can enrich your cheese sauce with some Emmental or any other type of cheese you prefer.

Storage

The Polenta and Cheese Pandorini keep in the fridge for 24 hours without any problem, as long as you have not topped them with the cheese sauce. The gorgonzola sauce should be made and added only a few moments before serving.

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