The baked polenta is a leftover dish: it becomes an appetizer or a main dish depending on the quantity. At home, when making polenta, a little extra is always made, with the intention of creating a new dish the next day. Here we have a good amount of leftover chickpea polenta with the addition of gorgonzola, sausage, and parmesan for a crispy and flavorful gratin. Ready to enjoy in a few minutes, the reheated baked polenta is always a big hit at the table.
Not to be missed
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
When served as a main dish, these quantities are enough for two people or four if served as an appetizer.
- 14 oz chickpea polenta (cooked, leftover)
- 2 sausages
- 5 oz gorgonzola
- 1/2 cup white wine
- 1 tbsp extra virgin olive oil
- to taste grated parmesan
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Casserole oven
Steps
To make chickpea flour polenta, you can refer to the related article.
If you have leftover polenta, place it in a rectangular casserole dish and let it cool. When it’s well-cooled and firm, cut it into cubes. Note that chickpea flour polenta does not remain perfectly hard like traditional cornmeal polenta, so you might struggle to cut the cubes. In that case, you can simply create layers to make a polenta pie. Remove the skin from the sausages, crumble them, and cook in a pan without adding fats. Deglaze with white wine and let it evaporate. Grease a casserole dish with extra virgin olive oil, place the polenta cubes in it, add the sausage, the gorgonzola in pieces, and finish with the grated parmesan. Gratinate in a preheated oven at 392°F (200°C) for 20 minutes. Once ready, let it rest for a few minutes and serve hot.
