Polenta triangles with gorgonzola and squids



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


  1. Cook instant polenta, whisk it with minced wild fennel, add salt and pepper.
  2. 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.
  3. 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.
  4. Combine with the squids and turn off. Add salt and pepper.
  5. Serve polenta triangles with boletus and squids very hot.

Suggested wine

White Pinot