Polenta gratin

Polenta gratin

Total: 1 hr 20 Min. | Active: 40 Min.
Nutritional value / people: 611 kcal
, Fat: 34 g
, Carbohydrate: 56 g
, Protein: 16 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


7dl vegetable bouillon
3dl milk
200g medium-fine polenta
salt and pepper to taste

Caramelized radicchio

1tbsp olive oil
500g red chicory, sliced
3tbsp honey
3tbsp balsamic vinegar
1tsp salt

To gratinate

200g Gorgonzola-Mascarpone, in pieces
40g hazelnuts, coarsely chopped
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One wide baking dish (holding approx. 2 l), greased

How it's done


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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