Italian Grilled Polenta Salad with Pear and Gorgonzola | Hearty Autumn Bowl
(0)
40 min
Under an hour
Kifli Kukták
Klasszikus észak-olasz ihletésű őszi saláta ropogósra pirított fűszeres polentakockákkal, édes sült körtével, krémes gorgonzolával, friss ropogós rukkolával és pirított dióval, selymes balzsamos vinaigrette-tel összeforgatva.
Ingredients
Preparation method
Polenta preparation and chilling
Bring the vegetable stock to a boil in a pot with a pinch of salt. Pour in the cornmeal in a steady stream while stirring constantly, then cook over medium heat, stirring continuously, for 10-12 minutes until thick.
Pour the hot polenta into a small baking dish or tray lined with baking paper to a thickness of about 2 cm, smooth the top, and let it cool completely and set (approx. 30 minutes). Once set, cut into bite-sized cubes.
Browning and frying
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the polenta cubes and fry, turning them, until golden brown and crispy on all sides for about 6-8 minutes, then transfer to a plate.
Chef's tip
You can also cook the polenta the evening before and leave it in the fridge to set, so the salad can be assembled in 15 minutes for lunch or dinner.
Instead of gorgonzola, a milder camembert or goat cheese also pairs wonderfully with the sweet pear and crunchy walnuts.
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