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


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


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

Caramelized radicchio

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

To gratinate

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

How it's done

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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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