Serves 4

Ingredients
  • 3/4 cup instant polenta
  • 1/2 Tbsp. unsalted butter
  • 3 Tbsp. Parmesan
  • 1 tsp. plus a pinch of kosher salt, divided
  • 1 tsp. ground black pepper, divided
  • 1 cup crème fraîche
  • 1/2 cup plus 3 Tbsp. Gorgonzola, crumbled
  • 1/4 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 1/2 pound head radicchio, cored, thinly sliced
  • 2 large scallions, thinly sliced
  • 1/2 cup walnuts, toasted and chopped

    Directions

    Active time: 25 minutes
    Total time: 55 minutes


    Lightly oil an 8" x 8" pan. In a medium saucepan, bring 3 cups water to a boil. Slowly whisk in polenta until smooth. Cook over low heat, whisking often, until thick, about 5 minutes. Whisk in butter, Parmesan, and 1/2 tsp. each salt and pepper. Scrape polenta into oiled pan and let cool for 5 minutes. Cover with plastic wrap and refrigerate until firm, about 10 minutes.

    Meanwhile, in a small saucepan, bring crème fraîche to a boil. Simmer over low heat, stirring occasionally, until slightly thickened, about 10 minutes. Add 1/2 cup Gorgonzola and stir until smooth; season with a pinch of salt. Add remaining 3 Tbsp. crumbled Gorgonzola and remove from heat.

    To a large nonstick skillet over medium heat, add 1 Tbsp. olive oil. Cut polenta into quarters or eighths, per preference. Put pieces in hot oil, smooth side down, and cook until browned on bottom, about 8 minutes. With a spatula, carefully turn and cook about 3 minutes longer.

    Meanwhile, in a large bowl, combine vinegar with remaining 3 Tbsp. oil and season with remaining 1/2 tsp. each salt and pepper. When polenta is done, add radicchio, scallions, and walnuts to vinaigrette and toss.

    Reheat Gorgonzola sauce over low heat. Place 1 or 2 pieces of polenta on each plate and spoon equal amounts of sauce over top. Place salad alongside and serve immediately.

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