Grilled polenta with Gorgonzola and walnuts
Grilled polenta slices, melting Gorgonzola and walnut halves.
Active time35 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 30 g butter
- 150 g gorgonzola
- 60 g walnut halves
- 800 ml water
- 200 g traditional polenta
Preparation
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 water200 g traditional polenta- saucepan
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
Cut the firm polenta into rectangles; cut the Gorgonzola into pieces and roughly chop the walnuts. Melt the butter in a frying pan and brown the polenta for 4 minutes on each side, in two batches if necessary.
30 g butter150 g gorgonzola60 g walnut halves- knife
- frying pan
Place the slices on a baking tray, add the Gorgonzola and walnuts 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