Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Caramelized radicchio
To gratinate
Utensils
One wide-bottomed ovenproof dish (holding approx. 2 l), greased
How it's done
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Polenta
Bring the stock and milk to the boil, stir in the maize, reduce the heat and cook for approx. 10 mins, stirring continuously to form a thick paste, season. Using a wide spatula, spread the polenta onto the back of an oven tray approx. 28 x 36 cm that has been rinsed in cold water. Allow polenta to cool, cut into three 7 cm squares.
Caramelized radicchio
Heat the oil in a frying pan, add the chicory, stir fry for approx. 10 mins. until tender, add the honey and vinegar, season with salt and simmer for approx. 10 mins.
To gratinate
Place the polenta slices, radicchio and gorgonzola into the greased dish in alternate layers and sprinkle with the hazelnuts. Gratinate for approx. 10 mins. in the upper half of an oven preheated to 200°C.
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