GORDON RAMSAY RECIPES

Ingredients

250 g yellow polenta flour
250 g mature taleggio
80 g onion
50 g strained pancetta
thyme
salt

Duration: 1 h

Level: Easy

Dose: 8 people

To prepare the polenta croutons au gratin with taleggio cheese, prepare the polenta (one day for the other): pour the flour in a liter of salted boiling water, diluting any lumps then, stirring often, let it cook for about 50 '. Pour the polenta on a sheet of baking paper and roll it into a large salami that will let it cool. To serve, prepare a chopped onion, thyme, bacon and fry in a pan, over very low heat. Slice the polenta salami into 16 one-centimeter thick washers, place them on a plate, garnish with a teaspoon of sauté, diced taleggio cheese and pass them in a gratin oven. Serve the hot croutons.

Ingredients

370 g a pack of quick polenta
100 g sliced speck
100g Asiago cheese
butter
salt

Duration: 30 min

Level: Easy

Dose: 6 people

For the recipe of polenta croutons, speck and asiago, as an alternative to the quick cooking polenta, use the type already sold cooked, in a package or leftovers of polenta. Prepare the polenta following the instructions on the package, with 1.5 liters of water and a teaspoon of salt. Roll it out on a tray and let it cool.
Cut the polenta into slices, when it will be cold (or, if you prefer, cut it into discs). Grease a baking dish generously. Arrange the slices of polenta. Place a slice of speck on each polenta crust. Cover the speck with slices of Asiago cheese.
Then pass the pan in the oven already heated to 200 ° or place it under the grill. Leave it in the oven until the cheese becomes soft and everything will be hot. Serve immediately.

Tag: Crostoni

Recipe Crostoni of polenta gratin with Taleggio cheese – Italian Cuisine

Ingredients

Recipe Crostoni with polenta, speck and asiago – Italian Cuisine

Ingredients