Ready Polenta with Gorgonzola and Radicchio (chicory)
Ingredients for 4 people
250g Casale1485 ready Polenta, 0,75 litre of hot water, extra virgin olive oil, 1 onion, ½ glass of white wine, 200g of radicchio (chicory), 150g of Gorgonzola (or your favourite Italian cheese), fine sea salt, fresh ground pepper.
Method
In a saucepan put 5 tablespoons of extra virgin olive oil with the onion finely minced and warm it up for 2 minutes, then add the radicchio cut into strips and let it cook for at least 5 minutes, until soft. Finally pour the white wine and let it evaporate.
In the meantime, in another saucepan, put 0,75 litre of water and a tablespoon of fine sea salt, warm it up over low heat for 10 minutes, then add the polenta flour; let it cook over low heat for 3 minutes, stirring continuously.
Finally, pour the polenta on a large chopping board, smooth it and garnish with the radicchio and the sauce. Cut the gorgonzola into small pieces and scatter them over the polenta.
Dust the polenta with some fresh ground pepper to taste.
Put the chopping board at the centre of the table and now share with your friends or family.
This is the traditional way to serve the polenta in Italy.
If you prefer, you can pour the polenta in every single dish, garnish with the radicchio sauce and the gorgonzola pieces, and serve.
