Croste di Polenta con Cicoria

Name: Croste di Polenta con Cicoria (Polenta Crust with Braised Chicory)
Yield: Serves 6
Cuisine: Italian
Ingredients: ½ small red chilli, chopped; 6 tbsp olive oil; 2 garlic cloves, chopped; 1 tbsp salted capers, soaked and drained and chopped; 300 ml water; 600 g Belgian chicory, cut into quarters lengthways; 200 g quick polenta; 1 chicken stock cube; salt and pepper; salt and pepper; 150 ml boiling water; 2 tbsp olive oil, plus extra for frying

Polenta Crust with Braised Chicory

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“My granny used to make a large maize cake to be put in the oven when she was making bread. The resulting crunchy polenta pieces, which we ate with braised chicory, were stunning, and inspired this recipe.”

Ingredients

6 tbsp olive oil
½ small red chilli, chopped
1 tbsp s

Europe
Italy
Lunch
Gluten-free
Mediterranean

Method

Put the polenta in a bowl, add a pinch of salt and pepper and olive oil and mix well. Pour in the boiling water and stir to make a dough. Divide the dough into 6 pieces and shape into hamburger-sized cakes.

Pour a little olive oil into a large frying pan and heat gently. Add the cakes and shallow-fry for 8 minutes on one side, until a thick crust has formed. Pour in a little more oil, t