Polenta & Gorgonzola Antipasto

© Ian Ehm

Polenta e Gorgonzola

© Ian Ehm

Polenta & Gorgonzola Antipasto

Ingredients (Serves 8)

1
l
water
350
g
polenta flour
20
ml
olive oil
500
ml
balsamic vinegar
1
tablespoon
honey
300
g
gorgonzola
100
ml
double cream
20
g
walnuts, roasted and roughly chopped
1
pinch
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.