Are you also craving a rich and hearty dish that warms both body and soul? Here is polenta with radicchio and gorgonzola that’s just right for you.
A typically winter dish with late Treviso radicchio and lots of good gorgonzola for a spectacular result, a soft and stringy polenta with radicchio cut into small pieces that adds color and lots of flavor to this truly succulent first course.
If you love polenta, here are some other enticing ideas to try it both with quick-cooking polenta and the traditional one that cooks for at least half an hour (my preference) since the flavor is incomparable to the quick-cooking version.
But without further ado, let’s see right after the photo how to prepare polenta with radicchio and gorgonzola!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Polenta with Radicchio and Gorgonzola
- 2.5 cups polenta taragna flour
- 6.3 cups water (or broth)
- 3 heads Treviso Red Radicchio IGP, late
- 5 oz gorgonzola
- 1.8 oz grated parmesan
- 1 leek
- 2 pinches salt
- 1.4 oz butter
- to taste black pepper
- 1 tbsp balsamic vinegar (to flavor the radicchio)
Tools
- 1 Hand Whisk
- 1 Wooden Spoon
- 1 Pot
- 1 Cast Iron Skillet
Preparation of Polenta with Radicchio and Gorgonzola
To prepare the polenta with radicchio and gorgonzola, first bring 1.5 liters of water or broth to a boil for cooking the polenta.
Meanwhile, cut the leek into thin slices removing the root and the green part of the leaves, remove the root from the radicchio and cut it into pieces about 3/4 inch.
Melt the butter in a large high-sided pan, then add leek and radicchio and cook over moderate heat for at least 15 minutes, salt at the end and if you want to add a touch, season with balsamic vinegar after turning off the heat and set aside.
When the water boils, sprinkle the polenta while stirring with a hand whisk to avoid clumps and then cook the polenta.
If you have chosen to prepare quick-cooking polenta, stir with a wooden spoon for the time indicated on the package, making sure it doesn’t stick to the bottom of the pot.
If you are using polenta taragna or another type that requires prolonged cooking, cook over low heat, stirring often and checking the cooking progress occasionally.
While the polenta with radicchio and gorgonzola is cooking, cut the gorgonzola into small pieces and grate the cheese.
At the end of cooking, season the polenta with the radicchio, setting aside 4 generous tablespoons to decorate the plates, add the grated cheese and the gorgonzola pieces.
Mix very quickly and if you like, season with freshly ground black pepper, pour onto plates, and sprinkle with the radicchio set aside.
I also added some small pieces of butter so the polenta stays even softer.
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How to store polenta with radicchio and gorgonzola
You can store it in the fridge for 1 day and then maybe bake it in the oven to gratin in a buttered dish sprinkled with more grated cheese.
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