Polenta sticks with Gorgonzola cream and Pearls with Balsamico


Yellow polenta

100 g of Gorgonzola cheese

1 table spoon of whipped cream

Oil for frying

Pearls  with Balsamic Vinegar of Modena



Cut in thick slices the polenta and proceed to form some sticks, subsequently dividing them into two or three pieces.

Heat well the oil and fry ten sticks of polenta for about 8-10 minutes up to form a gilded crust.

In the meantime prepare the cream of Gorgonzola cheese setting the cheese cut in small pieces in a small pot together with the whipped cream and cook them with low fire keeping on mixing.

With a perforated ladle pick up the ready canes and set them on absorbent paper.

Finally serve accompanying them with the cream of gorgonzola and garnish with the Pearls with Balsamic Vinegar.


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