Polenta baskets with spinach and gorgonzola

Polenta baskets with spinach and gorgonzola

Cestelli di polenta con spinaci e gorgonzola

By
From
The Collection
Makes
8 baskets
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
900ml water
salt
pepper
400g stone-ground polenta flour
85g parmesan, grated
85g butter, plus extra for greasing
250g spinach, cooked, drained and squeezed dry
85g mascarpone cheese
nutmeg, freshly grated
125g gorgonzola or dolcelatte cheese, cubed
4 tablespoons milk

Method

  1. Preheat the oven to 180°C. Bring the water to the boil and add 10g salt. Pour the polenta in slowly and cook, stirring, until thickened and smooth, about 40 minutes. Add half the Parmesan and half the butter.
  2. Pour into a container which is at least 30 x 15cm and in which the polenta can stand 5cm high. Let it cool and solidify, then turn out the set polenta upside-down on to a work surface.
  3. Using a pastry cutter, cut out of this eight circles 7cm in diameter all the way through to the bottom of the polenta. Cut out of each of these circles, using a 4cm cutter, a well in the middle 5cm deep, but not right through this time. Remove the cutter. Cut in with a knife at an angle to take a wedge out. Scrape the rest out with a spoon. You should end up with small containers with sides and a well in the middle (the baskets). Place these on a lightly buttered tray.
  4. Chop the cooked spinach finely and mix with the mascarpone, a pinch of nutmeg and a little salt and pepper in a bowl. Add the Gorgonzola, remaining Parmesan and the milk, and mix further to obtain a mixture which you put into the little polenta baskets.
  5. Add little flakes of butter on top and bake in the preheated oven for 15 minutes. Serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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