Serves 4

  • 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


    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.

    Want more stories like this delivered to your inbox? Sign up for the Food Newsletter!

    Next Story