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Italian Polenta Salad with Caramelised Pears & Gorgonzola
(0)
45 min
Under an hour
Gurkerl Küche
Cremig gekochte und im Backrohr knusprig gebackene Polenta-Schnitten treffen auf bitter-süßen gebratenen Radicchio, saftig karamellisierte Birnenspalten, pikanten Gorgonzola und knackige Walnüsse. Ein eleganter italienischer Herbst-Salat voller Aromen und Kontraste.
Ingredients
Preparation method
Prepare & Bake Polenta
Bring the vegetable stock to a boil in a pot. Slowly drizzle in the polenta while constantly whisking. Allow to swell over low heat for about 5 minutes, stirring continuously, until the mixture is thick and creamy. Remove the pot from the heat, stir in the butter and grated Parmesan / Grana Padano, and season to taste with salt and pepper.
Line a baking tray with baking paper. Spread the warm polenta evenly on it about 1.5 to 2 cm thick and let cool for approx. 15 minutes until firm enough to cut. Preheat the oven to 200 °C top/bottom heat (180 °C fan).
Cut the cooled polenta into diamonds or triangles using a knife. Drizzle with 1 tbsp olive oil and bake in the hot oven for approx. 20 to 25 minutes until golden brown and crispy.
Chef's tip
If you like it especially crispy, you can sprinkle the polenta slices with a little extra grated Parmesan before baking in the oven.
The salad tastes best lukewarm, when the creamy Gorgonzola gently melts onto the hot polenta corners.
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