Polenta Sandwich with Grilled Vegetables and Taleggio
Category: Main Dishes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Taleggio Cheese | 400g |
| Lettuce | q.b. (to taste) |
| Instant Polenta Flour (Taragna) | 400g |
| Water | 8L |
| Coarse Salt | q.b. (to taste) |
| Red Onions | 2 |
| Brown Sugar | 20g |
| Extra Virgin Olive Oil | q.b. (to taste) |
| Balsamic Vinegar | 10g |
| Red Bell Pepper | 1 |
| Eggplant | 1 |
| Zucchini | 1 |
| Fine Salt | q.b. (to taste) |
| Extra Virgin Olive Oil (for grilling) | q.b. (to taste) |
Instructions:
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Prepare the Polenta:
Start by bringing 8 liters of water to a boil in a large pot. Add a generous pinch of coarse salt. Gradually pour the instant polenta flour into the boiling water, stirring continuously with a whisk to prevent lumps. Cook the polenta according to the package instructions (approximately 5 minutes), keeping it smooth and creamy.
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Prepare the Baking Tray:
While the polenta is cooking, line a 30×40 cm baking tray with dampened parchment paper. Once the polenta is ready, pour it onto the tray, spreading it evenly with a spatula. Cover it with another sheet of dampened parchment paper and let it cool and set. -
Cook the Onions:
In a small saucepan, heat a little olive oil over medium heat. Add the sliced red onions and sauté them until they soften. Once they have reduced in size, add the brown sugar and balsamic vinegar. Stir to combine, cooking until the vinegar evaporates and the onions are caramelized. Set aside. -
Grill the Vegetables:
Meanwhile, prepare the vegetables. Slice the red bell pepper into strips, cut the eggplant into 7mm thick rounds, and slice the zucchini into rounds. Heat a grill pan or outdoor grill to high heat and grill the vegetables until they are tender and have nice grill marks. Once grilled, season with olive oil and a pinch of fine salt to taste. -
Prepare the Taleggio and Lettuce:
Slice the Taleggio cheese into 8-9 mm thick slices. Wash and julienne the lettuce leaves, setting them aside. -
Shape and Bake the Polenta:
After the polenta has set, trim the edges for a clean square shape. Cut the polenta into 4 large squares, and then slice each square diagonally into 4 triangles, giving you a total of 16 triangular pieces. Arrange the pieces on a baking tray, drizzle with olive oil, and sprinkle with a pinch of fine salt. Bake them in a preheated static oven at 200°C (392°F) for about 30 minutes, or until the edges are golden and crisp. -
Assemble the Sandwiches:
Remove the baked polenta triangles from the oven. Place a slice of Taleggio on top of 8 of the polenta triangles. Return them to the oven for an additional 2 minutes, allowing the cheese to melt and become soft. -
Finish and Serve:
Once the cheese has melted, begin assembling the sandwiches. Top each cheese-covered polenta triangle with a generous portion of grilled vegetables and a handful of julienned lettuce. Finish by placing another piece of polenta on top, creating a sandwich-like structure.
Serve the Polenta Sandwiches with Grilled Vegetables and Taleggio warm, perfect for a hearty lunch or dinner. Enjoy the delightful contrast between the creamy polenta, melted Taleggio, and the smokiness of the grilled vegetables.
This dish offers a delicious balance of flavors and textures: the creamy, savory Taleggio, the smoky sweetness of grilled vegetables, and the crispiness of the polenta. Ideal for a filling meal, it’s a delightful way to enjoy the rich taste of polenta in a fresh and satisfying sandwich form!
