Buckwheat polenta


You'll need

100 gm butter, coarsely chopped 250 gm buckwheat polenta (see note) 100 gm finely grated parmesan   Gorgonzola sauce 600 ml thickened cream 200 gm Gorgonzola piccante

Method

  • 01
  • Combine butter and 1.6 litres of water in a large heavy-based saucepan and bring to the simmer over medium-high heat. Gradually rain in polenta, whisking continuously, then reduce heat to low and cook, stirring continuously, until thick and smooth and no longer grainy (30-45 minutes). Add parmesan (reserving 1 tbsp), season generously with sea salt and freshly ground black pepper and pour into an oiled 25cm-square cake pan. If polenta doesn’t have a silky pouring consistency, add 100ml boiling water to thin. Cool, refrigerate until firm (2-3 hours) then, using a 9.5cm-diameter pastry cutter, cut into rounds.
  • 02
  • Meanwhile, for Gorgonzola sauce, combine ingredients in a saucepan, bring to the simmer over low heat, remove from heat and gently whisk to combine. Refrigerate until completely cold (1-1½ hours).
  • 03
  • Preheat oven to 230C. Place a polenta round in the centres of six buttered, heatproof shallow bowls. Spoon sauce onto polenta without spilling, scatter over remaining parmesan and bake on bottom shelf until golden (12-15 minutes). Serve immediately.
Note Buckwheat polenta is available from The Essential Ingredient.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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