Polenta & Gorgonzola Antipasto

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

Ingredients

• 1 l water
• 350 g polenta flour
• 20 ml olive oil
• 500 ml balsamic vinegar
• 1 EL honey
• 300 g gorgonzola
• 100 ml double cream
• 20 g walnuts, roasted and roughly chopped
• 1 Prisen salt

Steps

1. 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.
2. 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.
3. Slowly and gently heat the balsamic vinegar and honey for around 2 to 3 hours until reduced and thickened to a syrupy consistency.
4. Blend gorgonzola and cream with a little salt and olive oil until it emulsifies, about 5 minutes
5. Fry the polenta pieces in olive oil on both sides until lightly browned. Top with gorgonzola cream, balsamic reduction and chopped walnuts.