Polenta gratin
Ingredients
- 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
Total time: 1hr 20m
Preparation Time: 40m
Servings
For
4 people
Nutritional Information
Contains 611 Kcal, 16g Protein, 56g Carbohydrates, 34g Fat
Ingredients
- 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
Instructions
-
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.
