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Home Food & Drinks Recipes Cooking Polenta & Gorgonzola Antipasto

Polenta & Gorgonzola Antipasto

Starters
Cheese
Snack
Vegetarian

A classic antipasto plate from Venice will always include polenta with gorgonzola.

Polenta & Gorgonzola Antipasto

Ingredients (8 servings)
1 l water
350 g polenta flour
20 ml olive oil
500 ml balsamic vinegar
1 tablespoon(s) honey
300 g gorgonzola
100 ml double cream
20 g walnuts, roasted and roughly chopped
1 pinch(es) salt
  • Bring the water to the boil, then stir in the polenta flour followed by the oil and simmer, stirring frequently, until the polenta has absorbed all the water and forms a thick paste, about 40 minutes.
  • Pour the polenta paste onto a baking tray or into an oven dish, spread out until level and leave to cool completely. Cut into even pieces.
  • Slowly and gently heat the balsamic vinegar and honey for around 2 to 3 hours until reduced and thickened to a syrupy consistency.
  • Blend gorgonzola and cream with a little salt and olive oil until it emulsifies, about 5 minutes
  • Fry the polenta pieces in olive oil on both sides until lightly browned. Top with gorgonzola cream, balsamic reduction and chopped walnuts.
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