The polenta flans with cheese and radicchio are a versatile and irresistible dish that combines the sweetness of polenta with the bold and slightly bitter flavor of radicchio, all enriched by the melting cheese. Perfect for an appetizer or a main dish, they are easy to prepare and will please everyone, even those less experienced in cooking. Discover how to prepare this simple yet flavorful dish that will impress your guests on every occasion!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12 flans
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for 12 flans
- 1 qt Water
- 8.8 oz Coarse cornmeal
- as needed Salt
- Radicchio (Chioggia)
- Roman caciotta (or semi-hard cheese)
- as needed Extra virgin olive oil
- as needed Balsamic vinegar
Tools
- 1 Saucepan
- 1 Wooden spoon
- 2 Muffin molds
- 1 Pan
- 1 Oven
Preparation
Start by bringing 1 quart of water to a boil in a saucepan. Add salt and slowly pour the coarse cornmeal, stirring constantly with a wooden spoon to avoid lumps.
Reason: Stirring continuously is crucial for a smooth and creamy polenta.
Alternative option: If you don’t want to stir, you can use the “cloth” method, which allows you to cook polenta without stirring, but with a perfect result. You can read HERE how to make Polenta Without StirringCook the polenta over low heat for about 40 minutes, stirring or letting it rest as you prefer. The polenta is ready when it easily detaches from the sides of the pot. If it becomes too dense, add a ladle of water.
Butter the molds (muffin ones are ideal). Pour half of the hot polenta into the molds, compacting it well at the bottom. Add the cheese cubes and cover with another layer of polenta.
The cheese should remain in the center to melt perfectly during cooking, creating a gooey center in the flans.Bake the flans at 340°F for about 10 minutes, until they are golden on the surface.
While the flans are in the oven, cut the radicchio into strips, wash, drain, and dry it. Heat a non-stick pan with a drizzle of oil, then add the radicchio, salt, and a bit of balsamic vinegar. Cook for about 10 minutes, until it becomes soft and slightly caramelized.
Once ready, gently unmold the flans and serve them hot, accompanied by the radicchio.
Tip: Enjoy them hot or warm to fully appreciate the melting cheese.
Tips
You can add a bit of black pepper or aromatic herbs like rosemary or thyme to enhance the flavor.
If you prefer a creamier dish, you can add some cream to the polenta during cooking.
The polenta flans with cheese and radicchio keep in the fridge for a couple of days, but they are best freshly made.
Notes
If you can’t find Chioggia radicchio, you can use Treviso radicchio, but remember that this type has a more intense flavor and requires a slightly longer cooking time.
Variations
You can replace the cheese with a stringy cheese like mozzarella if you prefer a milder flavor.
Add some bacon or cooked ham to further enrich the dish.
FAQ – Polenta Flans with Cheese and Radicchio
Can I prepare the flans in advance?
Yes, you can prepare them in advance and store them in the fridge. Before serving, just heat them in the oven for 5-10 minutes.
Can I use instant polenta?
Yes, instant polenta is a good alternative to reduce preparation times, but the texture might be slightly different.
The polenta flans with cheese and radicchio are a great choice for an appetizer or main dish that impresses without making the preparation too complicated. Simple, tasty, and full of flavor, they are perfect for any occasion, from family dinners to more formal events. Try them now and enjoy the delicacy of the melting cheese with the crunchiness of the radicchio!
