Polenta gratin

Total time: 1hr 20m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 611 Kcal, 16g Protein, 56g Carbohydrates, 34g Fat


  • Polenta
  • 7 dl vegetable bouillon
  • 3 dl milk
  • 200 g medium-fine polenta
  • salt and pepper to taste
  • Caramelized radicchio
  • 1 tbsp olive oil
  • 500 g red chicory, sliced
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar
  • 1 tsp salt
  • To gratinate
  • 200 g Gorgonzola-Mascarpone, in pieces
  • 40 g hazelnuts, coarsely chopped
  • Utensils
  • One wide baking dish (holding approx. 2 l), greased

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  • Polenta

    Bring the stock and milk to the boil, stir in the maize, reduce the heat and cook for approx. 10 mins, stirring continuously to form a thick paste, season. Using a wide spatula, spread the polenta onto the back of an oven tray approx. 28 x 36 cm that has been rinsed in cold water. Allow polenta to cool, cut into three 7 cm squares.
  • Caramelized radicchio

    Heat the oil in a frying pan, add the chicory, stir fry for approx. 10 mins. until tender, add the honey and vinegar, season with salt and simmer for approx. 10 mins.
  • To gratinate

    Place the polenta slices, radicchio and gorgonzola into the greased dish in alternate layers and sprinkle with the hazelnuts. Gratinate for approx. 10 mins. in the upper half of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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