Instant polenta with cabbage and gorgonzola

The perfect recipe for a quick lunch: instant polenta with strips of onion and cabbage cooked in a pan - all served with gorgonzola. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

8 dl of broth

4 dl of milk drink

250 g of fine corn semolina for polenta ready in 2 minutes

200 g of gorgonzola

salt

pepper

300 g of cabbage

1 onion

2 tablespoons of olive oil

Freind's kitchen recipes, croque monsieur and croque madame.

How to proceed

Preparation: approx. 15 minutes

Bring the broth with the milk to a boil. While stirring, pour in the corn semolina. Stirring constantly, let it simmer for approx. 4 minutes. Remove the pot from the heat. Cut the gorgonzola into pieces. Incorporate half into the polenta. Season with salt and pepper. Cover and leave to rest for approx. 5 minutes. Cut the cabbage and onion into strips. Sauté the onion in the oil and add the strips of cabbage. Brown briefly, keeping them crunchy. Season with salt and pepper. Serve with the polenta and the remaining gorgonzola. You may be interested to read susumelle recipe/ millefeuille cake recipe.