The Polenta Stars with Gorgonzola and Mascarpone, walnuts are the perfect example of how simple ingredients can create a masterpiece, and you can cook them either in a traditional oven or in an air fryer for a super crispy result.

Polenta Stars with Gorgonzola and Mascarpone with walnut kernels. A burst of flavors and textures in a single bite! They are the perfect appetizer to bring joy and taste to your holiday table!

The sweet and enveloping taste of mascarpone balances the strong flavor of gorgonzola, while the warm polenta base welcomes the walnut kernels.

They are ideal to serve as an appetizer or warm starter during the winter season

They are easy and quick to prepare, especially since you can use either instant polenta flour or pre-cooked polenta blocks found in the refrigerator section.

Grandma advises you….. Polenta can also be prepared the day before. Once spread on the baking tray and cooled, store it in the refrigerator. You can store it as a whole slab to cut just before baking, or cut the stars and store them ready to be baked directly.

Polenta Stars with Gorgonzola and Mascarpone

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: All seasons

Ingredients

Polenta Stars with Gorgonzola and Mascarpone

6.5 oz instant polenta
3.17 cups water
2.5 tbsps butter (or extra virgin olive oil)
2/3 cup parmesan
to taste salt
to taste extra virgin olive oil (for brushing)
8 oz gorgonzola and mascarpone (Alternatively: 5 oz Mascarpone + 2.6 oz Gorgonzola)
to taste walnut kernels (shelled and chopped)
1 tablespoon honey
to taste pepper

Tools

Pot
Whisk
Baking Tray
Parchment Paper
Cookie Cutter
Air Fryers

Steps

Polenta Stars with Gorgonzola and Mascarpone

Bring the lightly salted water to a boil.
Pour the polenta flour in a stream, stirring immediately with a whisk to avoid lumps.
Cook, continuing to stir, for about 5 minutes or until the polenta is quite firm and no longer workable with the whisk.
Turn off the heat and add the butter and grated cheese; mix quickly.
Pour the polenta immediately onto a baking tray lined with parchment paper.
Cover with a second sheet of parchment paper and roll out the polenta with a rolling pin to obtain a uniform thickness of about 0.6 inches.
Let it cool completely.
Once the polenta is well chilled and firm, remove the sheet of parchment paper covering the surface
Use a star-shaped cookie cutter (or any other shape you prefer) to cut out the portions.
Arrange the stars on the tray, brush them with a little extra virgin olive oil, and bake in a preheated fan oven at 390°F for about 10 minutes or 355°F static for 15 minutes, until they are slightly crispy.
Cooking in Air Fryer Preheat the air fryer to 390°F
Place the polenta stars in the basket, without overlapping. Cook for about 8-10 minutes. Midway through cooking, you can flip them to ensure even browning. They will be ready when they are crispy and golden on the surface.
Cooking times are indicative. Since each oven and air fryer has its own specific timing and power, check visually
Remove the polenta stars from the oven and immediately place a small piece of gorgonzola and a teaspoon of mascarpone on top of each.
The gorgonzola will quickly melt thanks to the heat of the polenta, creating a creamy mixture with the mascarpone.
Decorate each star with a few drops of honey, a whole or chopped walnut kernel, and a sprinkle of black pepper.
Serve the stars hot to best enjoy the creaminess and contrast of flavors.

Tips

To have stars that are crispy on the outside and soft on the inside, after brushing them with oil, you can spray a very light mist of cold water before baking them. This helps create an initial steam that then evaporates, facilitating the formation of a more pronounced crust.

If the little stars tend to stick after cutting, dip the cutter in a bit of flour before each cut. This will make the detachment from the polenta cleaner.

If you’re using your quick method (which exploits the heat of the polenta), make sure that the gorgonzola and mascarpone cream is at room temperature. This will help it melt and soften more quickly when placed on the hot polenta.

For a more elegant look, instead of spooning the cream, you can transfer it into a pastry bag with a plain tip and pipe a small dollop onto each star.

Curiosities

Serve the stars on a heated slate or stone plate (like the one I used in the photo!) or on a small wooden cutting board. This helps them maintain their temperature longer, ensuring the cheese remains soft.

Spice Variation: Add a pinch of nutmeg to the hot polenta mixture for a more wintery and sophisticated aroma.

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