Polenta with gorgonzola
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6 rates
Preparation : 5 min
Cooking : 1 h 
Total time : 1 h 5 Rest : 0 min
6 people
1.5 L water
1 tsp rock salt
400 g cornflour
200 g soft gorgonzola
50 g grated parmesan
Associated products
Tips
You can make the polenta the day before; cut into 1cm slices and store in the fridge, then fry on each side, in a non-stick frying pan with a little oil and butter or on the barbecue. Polenta goes well with braised and meat cooked in sauce or by melting cheese after frying it or again covering it with cheese in a frying pan with a lid.
RECIPE STEPS
1
Pour the water into the metal bowl and bring it to boil using the program.
- 1.5 L water
Expert
10:00 / 0 / 110°C
2
Open the cap and add salt. Rerun the program.
Whilst the program is running add flour through the cap.
Mix well with the help of a spatula if necessary.
- 400 g cornflour
- 1 tsp rock salt
Expert
50:00 / 3 / 100°C
3
Add the gorgonzola and parmesan then mix by running the program.
- 200 g soft gorgonzola
- 50 g grated parmesan
Expert
05:00 / 2A / __°C
© Photo Sandra Mahut © 2018 Hachette Livre (Marabout) - version IT
1 comment
The recipe should specify cornmeal (sic), not cornflour. The illustration is unappetising.