Ingredients
300 g of whole grain polenta, even cold
200 g of sweet gorgonzola D.O.P.
30 g of butter
4 eggs
salt
Polenta is a very versatile food that can be prepared in any different ways. If you have some leftovers, don’t worry: it can also be eaten cold and be used to create some delicious dishes, such as this one. Imagine a polenta millefeuille: cut the polenta in thin round slices and compose a four-layers pie alternating polenta and sliced gorgonzola. Put it in the oven: once it’s hot, top it with an egg fried in butter, the classic “ciareghì” from Bergamo. Voilà, your gourmand dish is ready in only fifteen minutes!
Cut 12 polenta round slices (0,5 cm thin) with a diameter of approximately 8 cm. Put 4 slices on a baking tray and top them with a thin slice of gorgonzola cheese, then a polenta slice, then another gorgonzola one and finally with one last slice of polenta. Bake it at 160°C for 10 minutes.
Put the millefeuilles on the single plates and lay an egg fried in butter on top of each one…the classic “ciareghì”. Add salt and serve it.
Polenta is a very versatile food that can be prepared in any different ways. If you have some leftovers, don’t worry: it can also be eaten cold and be used to create some delicious dishes, such as this one. Imagine a polenta millefeuille: cut the polenta in thin round slices and compose a four-layers pie alternating polenta and sliced gorgonzola. Put it in the oven: once it’s hot, top it with an egg fried in butter, the classic “ciareghì” from Bergamo. Voilà, your gourmand dish is ready in only fifteen minutes!
Cut 12 polenta round slices (0,5 cm thin) with a diameter of approximately 8 cm. Put 4 slices on a baking tray and top them with a thin slice of gorgonzola cheese, then a polenta slice, then another gorgonzola one and finally with one last slice of polenta. Bake it at 160°C for 10 minutes.
Put the millefeuilles on the single plates and lay an egg fried in butter on top of each one…the classic “ciareghì”. Add salt and serve it.
