Polenta triangles with gorgonzola and squids



  • 150 g instant polenta
  • 300 g water
  • 4 fresh squids
  • 300 g spicy gorgonzola
  • 2 fresh small boletus
  • extra-virgin olive oil
  • 1 shallot
  • fresh wild fennel
  • 20 g butter
  • salt, pepper
  • 1 spoon of extra-virgin olive oil


Cook instant polenta, whisk it with minced wild fennel, add salt and pepper.

Place in a plum cake mould and leave it cool down. Shape cool polenta into triangles and fry in a pan with butter. Line a baking tray with greaseproof paper, transfer polenta triangles topped with gorgonzola individually. Bake for 6 minutes at 200°. Clean the squids and cut them into rinds.

Clean the boletus and slice them. Warm up a tablespoon of oil in a sauce pan, sauté finely minced shallot with boletus on high flame for about 4 minutes.

Combine with the squids and turn off. Add salt and pepper.

Serve polenta triangles with boletus and squids very hot.

Suggested wine: White Pinot

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Polenta triangles with gorgonzola and squids
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