Crostini di polenta con gorgonzola

Polenta crostini with gorgonzola

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Cooked polenta is a cold-weather favourite. Here, this simple ingredient is made more elegant by its combination with the sharpness of a blue cheese. Serve a couple of polenta squares or triangles per person as an antipasto.


  • 1.3 litres (5 cups) water
  • 250 g (9


Put the water into a large pot with 1 teaspoon of salt. When it comes to the boil, pour in the polenta in a thin steady stream, whisking continuously with the other hand to prevent lumps forming. Lower the heat and cook the polenta for about 30 minutes, stirring often to prevent it sticking. It will