Every time we prepare polenta, we hope to have some leftover. We usually line the still warm polenta in a baking pan spreading it as evenly as we can (up to a thickness of about 2 cm). The day after, we cut the polenta into a nice shape, we put some Gorgonzola on top, and we sprinkle some walnuts. We let it bake until the cheese is totally melted. We love this polenta recipe!
Are any of you wondering what the perfect wine for this dish is? Our choice is a glass of Prosecco as la Gioiosa et Amorosa.
|Preparation Time: 10 min||Baking Time: 10 min|
Cooling Time: 30 min
|TOTAL TIME: 50 min|
160 g instant polenta (1 cup), corn flour
salt to taste
For the top:
150 g of Gorgonzola cheese
some walnuts, chopped
- Bring 4 cups of water and the salt to a boil in a saucepan. When it is boiling, slowly pour the polenta in and stir constantly to break up any lumps. Cook until the polenta thickens, about 3 minutes. Remove from the heat.
- Line a baking pan with greaseproof paper and spread the polenta into it as evenly as you can, up to a thickness of about 2 cm.
- Let the polenta cool completely and become firm (about 30 minutes).
- Pre-heat the oven to 200 °C.
- Then, with a cake ring, cut the polenta into circles.
- Line the polenta circles on a baking sheet, distribute a piece of Gorgonzola and some pieces of walnut on top. Bake until the cheese is totally melted, about 10 min.