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Cheese polenta, roasted Treviso chicory and leeks — cropped photograph of the dish

Italy

Cheese polenta, roasted Treviso chicory and leeks

Cheese polenta, roasted Treviso chicory and leeks

Cheese polenta, roasted Treviso chicory and leeks

A creamy Taleggio polenta, au gratin with Radicchio di Treviso and roasted leeks.

A creamy Taleggio polenta, au gratin with Radicchio di Treviso and roasted leeks.

A creamy Taleggio polenta, au gratin with Radicchio di Treviso and roasted leeks.

Préparation
30 min
Cuisson
55 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 250 gcoarse polenta
  • 3,5 tbspfull-fat pouring cream
  • 100 gTaleggio DOP, diced
  • 40 gbutter, diced
  • 1 pieceTreviso radicchio, shredded
  • 1 piecesmall leek, sliced into rounds
  • 2 tbspextra-virgin olive oil
  • 1 to tastesalt

Préparation

  1. Bring 1 litre of water to the boil in a large saucepan and add a pinch of salt.
  2. Gradually rain in the polenta, whisking constantly to prevent lumps. Cook over low heat for 40 minutes, stirring regularly.
  3. Remove from the heat, stir in the cream and Taleggio, then divide among four individual gratin dishes. Dot with the butter.
  4. Preheat the oven to 180°C.
  5. Place the radicchio and leek in a non-stick roasting dish. Drizzle with the oil and a few tablespoons of water, season with salt and mix well.
  6. Bake the polenta and vegetables for 15 minutes, until golden.
  7. Serve the polenta topped with the roasted Treviso radicchio and leek.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.