Polenta bruschetta with gorgonzola mousse quenelle

Difficulty Medium

60 Min

Starter

Portions

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 30 g of red radicchio
  • 160 g of gorgonzola
  • rosemary, bay
  • extra virgin olive oil
  • salt, pepper

Ingredients

  • 1 sachet of Polenta Valsugana Ready-to-Serve
  • 30 g of red radicchio
  • 160 g of gorgonzola
  • rosemary, bay
  • extra virgin olive oil
  • salt, pepper

Preparation

1

Cut the instant polenta into slices to a thickness of about 7-8 cm (3 inches). Lightly brush them with oil.

2

Season the polenta with chopped rosemary and bay leaf.

3

Place the polenta on a preheated grill. Cook on both sides. Add salt and pepper to taste. Cut each slice into two equal parts.

4

Wash the radicchio, cut into strips and place on the bruschette.

5

Prepare a gorgonzola quenelle with two spoons and place on the bruschette.

6

Sprinkle with ground pepper and serve.