Polenta towers

Polenta towers

Total: 1 hr 10 min. | Active: 1 hr
Nutritional value / person: 586 kcal
, Fat: 33 g
, Carbohydrate: 40 g
, Protein: 26 g

These towers can be easily prepared in advance and then simply popped in the oven if you have guests coming over – leaving you free to enjoy an aperitif with your guests. The towers can be assembled in a flash and decorated with fresh thyme, some micro greens and a drizzle of olive oil. For a more refined version, the button mushrooms can be replaced by fresh porcini mushrooms in autumn. If you’re not a fan of Gorgonzola, why not try another flavourful, strong soft cheese such as St. Albray, Taleggio, Reblochon or Epoisses? Or even a truffle cheese.


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:

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1 litre water
2 tsp salt
200 g medium-fine polenta
4 sprigs thyme

Mushroom ragout

3 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 garlic clove, squeezed
500 g mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
1 dl white wine
1 dl vegetable bouillon
50 g leaf spinach
1 bunch flat-leaf parsley, finely chopped
salt and pepper to taste

Polenta towers

200 g blue cheese (e.g. Gorgonzola), cut into pieces
80 g grated Parmesan

To bake

5 sprigs thyme, leaves torn off
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How it's done

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Bring the water to the boil in a pan. Stir in the salt, cornmeal and thyme, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 36 x 36 cm). Leave the polenta to cool, cut into squares measuring approx. 9 x 9 cm.

Mushroom ragout

Heat the oil and butter in a non-stick frying pan. Add the onion and garlic, sauté briefly. Add the mushrooms and cook for approx. 2 mins. Pour in the white wine, reduce briefly, pour in the stock, continue to simmer until the liquid has almost completely reduced. Mix in the spinach and parsley, cook briefly, season.

Polenta towers

Place 4 slices of polenta on a baking tray lined with baking paper, top with a little of the blue cheese and mushroom ragout, sprinkle with a little parmesan cheese. Place a second polenta slice on top of each. Repeat with the remaining ingredients. Sprinkle the remainder of the parmesan on top of the polenta towers.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with thyme.

Good to know
Tip: Place the towers on a large plate and drizzle a little olive oil all around. Simple, rustic and hearty. A few parmesan shavings will go well, too.


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