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
Difficulty Medium
60 Min
Starter
Portions
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.
