Polenta croutons with radicchio are a delicious and very easy to make appetizer, ideal to serve as a first course during a dinner.
Today we prepare a very simple dish but with a great yield: polenta croutons with radicchio. This dish, which you can serve in small portions like antipastobut it’s also good as a single dish, it consists of small disks of polenta accompanied by sautéed radicchio with gorgonzola, which counteracts the bitterness of the radicchio and gives a note of sweetness to the plate.
Try it yourself to do it at home. And for the more curious, you can also serve the appetizer with del cheesedifferent: taleggio, fontina… choose the one you like best!
Let’s see together how to make the recipe for polenta with radicchio and gorgonzola!
How to make polenta croutons with radicchio
First of all, take a pot (or if you have one a polenta pot) full of water and bring it to a boil. When will it be starting to to boildip the polenta and start mixing with a wooden spoon.
Cooking polenta takes time and attention, so keep stirring it for at least 50 minutes.
When the polenta is ready, pour it and let it rest for at least 12 ore.
Let’s move on to the radicchio: clean it, also eliminating the white and too bitter parts, e cook it in a pan with finely chopped shallots, extra virgin olive oil, salt and pepper.
Let the radicchio dry well, waiting about ten minutes. Once it’s ready, melt the gorgonzola in the same pan with the help of a little more heat or water.
You just have to plating: cut out some discs of polenta and serve them with a spoonful of shallots. Goodappetite!
And for other recipes with polenta, here is our fantastic Piedmontese polenta concia!
This delicious appetizer is very good if enjoyed at the moment. But you can keep it for 1 day in the refrigerator, inside a container with an airtight lid and warm it up for a few minutes in the oven before serving. We do not recommend freezing in the freezer.
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