Au Menu
Loading your session…
Grilled polenta with Gorgonzola and hazelnuts

Grilled polenta with Gorgonzola and hazelnuts

Polenta rectangles browned in butter and baked with Gorgonzola and hazelnuts.

Active time35 min

Cooking1 h

Total2 h 30 minResting : 1 h

Add to my week

Loading your week…

Ingredients

  • 30 g butter
  • 150 g gorgonzola
  • 800 ml water
  • 60 g shelled hazelnuts
  • 200 g traditional polenta

Preparation

  1. Bring the water to a simmer. Pour in the polenta in a thin stream and cook for about 40 minutes, stirring frequently, according to the packet instructions.

    800 ml water
    200 g traditional polenta
    • saucepan
    • spoon

  2. Spread to a thickness of 2 centimetres in a dish lined with baking paper. Leave to cool slightly for 20 minutes, then refrigerate for 40 minutes until firm.

    • dish
    • baking paper

  3. Cut the firm polenta into rectangles. Cut the Gorgonzola into pieces and roughly chop the hazelnuts. Melt the butter in a frying pan and brown the polenta for 4 minutes on each side, in 2 batches if necessary.

    30 g butter
    150 g gorgonzola
    60 g shelled hazelnuts
    • knife
    • frying pan

  4. Place the slices on a baking tray, add the Gorgonzola and hazelnuts and bake for 5 minutes in an oven preheated to 200 degrees Celsius, until the cheese has melted.

    • baking tray
    • oven

Allergens

  • Milk
  • Tree nuts
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Grilled polenta with Gorgonzola and hazelnuts