Ingredients

Method

• 3 cups water
• 1 t salt
• 175 g instant polenta
• Freshly ground black pepper, to taste
• 2-3 T Parmesan, finely grated
For the sauce:
• 1 cup cream
• 125–150 g Gorgonzola
• Freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 220°C.

Bring the water to the boil in a saucepan. Stir in the salt and polenta. Reduce the heat to its lowest and whisk until thickened. Take care not to let the polenta splutter and burn you.

Turn out into a shallow baking pan lined with baking paper. Allow to cool and set.

Cut out small rounds and place into a baking dish. Lightly knead together any leftover polenta and flatten so that you can cut out more rounds.

To make the sauce, heat the cream and cheese together until the cheese melts. Season to taste with pepper.

Spoon the sauce over the polenta. Season with pepper and sprinkle with Parmesan. Bake for 15 minutes, or until bubbling and golden. Serve with rocket.

Discover more polenta recipes here.