Polenta Rolls with Taleggio and Pears in Red Wine
Category: Appetizer
Servings: 4
This delightful appetizer combines the comforting, hearty texture of polenta with the creamy richness of Taleggio cheese, all beautifully paired with the delicate sweetness of Williams pears simmered in red wine. This dish offers a perfect balance of savory and sweet flavors, ideal for a cozy dinner party or as a unique starter to impress your guests.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant polenta flour | 125g |
| Water | 500g |
| Extra virgin olive oil | 10g |
| Coarse salt | To taste |
| Thyme | To taste |
| Taleggio cheese | 200g |
| Parmigiano Reggiano DOP | 40g |
| Ground black pepper | To taste |
| Williams pears | 500g |
| Red wine | 200g |
| Fine salt | To taste |
| Extra virgin olive oil (for frying) | 40g |
Instructions:
-
Prepare the Polenta:
Begin by filling a large saucepan with water and place it on the stove over low heat. Once the water starts to boil, add a pinch of coarse salt. Gradually pour the instant polenta flour into the boiling water, stirring continuously with a whisk to prevent lumps from forming. Cook the polenta on low heat for about 2 minutes, stirring constantly until it reaches a smooth, soft consistency—avoid it becoming too firm. Once done, turn off the heat and cover the pot with a lid. -
Shape the Polenta Rolls:
Lay out a piece of parchment paper and lightly grease the center with a small amount of olive oil using a spatula. Spread the cooked polenta on the parchment paper, shaping it into a square about 10×10 cm (4×4 inches). -
Add the Filling:
Place 50g of Taleggio cheese (cut into small cubes) in the center of the polenta, followed by grated Parmigiano Reggiano. Season with freshly ground black pepper. -
Roll the Polenta:
Carefully fold up the sides of the parchment paper, making sure the polenta stays in place. Gently roll the parchment paper to form a neat cylindrical shape, creating your first polenta roll. Repeat the process for the remaining portions of polenta. To ensure the polenta doesn’t set too quickly, work swiftly. -
Prepare the Pears:
In a pan, heat a drizzle of olive oil. Once heated, add the pears (cut into wedges) and season with salt and pepper to taste. Sauté the pears until golden brown on both sides, about 2-3 minutes per side. Then, pour in the red wine and allow it to simmer, evaporating the alcohol. Let the pears cook for an additional 2-3 minutes until they are tender but still slightly firm. -
Toast the Polenta Rolls:
After allowing the polenta rolls to rest for a bit, carefully slice them in half diagonally. In the same pan, heat a small amount of olive oil and place the polenta rolls inside. Sauté the rolls for 2 minutes on each side until they turn golden and crispy on the outside, while the cheese inside becomes deliciously gooey and melted. -
Serve:
Arrange the toasted polenta rolls on a serving platter and pair them with the red wine-poached pears. Garnish with fresh thyme leaves and serve immediately while hot, ensuring the cheese remains melting and delicious.
Enjoy this delectable dish, which beautifully blends the earthy flavors of polenta with the creamy richness of cheese and the sweet warmth of wine-infused pears. It’s sure to be a crowd-pleaser for any occasion!
