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Polenta gratin
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 611
  • Fat about 34g
  • Carbohydrates about 56g
  • Protein about 16g
This is needed
This is needed for 4 people
  • 7 dl vegetable bouillon
  • 3 dl milk
  • 200 g medium-fine polenta
  • salt and pepper to taste
Caramelized radicchio
  • 1 tbsp olive oil
  • 500 g red chicory, sliced
  • 3 tbsp balsamic vinegar
  • 3 tbsp honey
  • 1 tsp salt
To gratinate
  • 40 g hazelnuts, coarsely chopped
  • 200 g Gorgonzola-Mascarpone, in pieces
  • One wide baking dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Bring the stock and milk to the boil, stir in the maize, reduce the heat and cook for approx. 10 mins, stirring continuously to form a thick paste, season. Using a wide spatula, spread the polenta onto the back of an oven tray approx. 28 x 36 cm that has been rinsed in cold water. Allow polenta to cool, cut into three 7 cm squares.
Caramelized radicchio
Heat the oil in a frying pan, add the chicory, stir fry for approx. 10 mins. until tender, add the honey and vinegar, season with salt and simmer for approx. 10 mins.
To gratinate
Place the polenta slices, radicchio and gorgonzola into the greased dish in alternate layers and sprinkle with the hazelnuts. Gratinate for approx. 10 mins. in the upper half of an oven preheated to 200°C.