Polenta with gorgonzola

Polenta with gorgonzola

Versatile polenta! With the addition of spicy gorgonzola, spinach for salad and chilli, it turns into a robust dish that's something however banal.

Substances

Foremost course For four folks

1 onion

1 clove of garlic

2 tablespoons of olive oil

1.2 l of vegetable broth

250 g of high-quality corn semolina, e.g. wholemeal polenta flour

1 chilli

150 g of spicy gorgonzola

150 g of spinach for a salad

pepper

The right way to proceed

Preparation:

approx. 20 minutes

Chop the onion and garlic and sauté them within the oil. Add the broth and produce to a boil. Pour the corn semolina into the water. To style, add the pink pepper reduce into rings, without seeds. Prepare dinner the polenta over medium warmth for approx. 10 minutes, stirring consistently. Chop the gorgonzola. Put aside just a few leaves of spinach. Stir in the remainder of the spinach and ¾ of the gorgonzola with the polenta. Season with pepper and serve. Garnish with the gorgonzola and the spinach put aside. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe.

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