Polenta & Gorgonzola Antipasto
A classic antipasto plate from Venice will always include polenta with gorgonzola.
- Serves: 8 persons
Ingredients
- 1l water
- 350g polenta flour
- 20ml olive oil
- 500ml balsamic vinegar
- 1EL honey
- 300g gorgonzola
- 100ml double cream
- 20g walnuts, roasted and roughly chopped
- 1Prisen salt
Instructions
Step 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.Step 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.Step 3
Slowly and gently heat the balsamic vinegar and honey for around 2 to 3 hours until reduced and thickened to a syrupy consistency.Step 4
Blend gorgonzola and cream with a little salt and olive oil until it emulsifies, about 5 minutesStep 5
Fry the polenta pieces in olive oil on both sides until lightly browned. Top with gorgonzola cream, balsamic reduction and chopped walnuts.