Polenta Cakes with Gorgonzola Sauce and Radicchio Salad Recipe
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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