Polenta with Two Sauces

Ed Baines's top-notch trio of crisp polenta, zingy salsa and dreamy cheese sauce is guaranteed to tempt the taste buds
By Ed Baines
Polenta with Two Sauces
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the polenta:

  • 500 g quick-cook polenta
  • 1 tbsp olive oil

For the herb salsa:

  • bunch of mint, finely chopped
  • bunch of flat leaf parsley, finely chopped
  • bunch of marjoram, finely chopped
  • 50 g tinned anchovies
  • 2 tbsp capers
  • 1 clove garlic, finely chopped
  • 1 tbsp Dijon mustard
  • 225 ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 courgettes, grated

For the quattro formaggio sauce:

  • 1 clove garlic, finely chopped
  • 2 shallots, finely chopped
  • 1/2 glass white wine
  • 500 g mascarpone
  • 100 g gorgonzola cheese, cubed
  • 100 g taleggio cheese, cubed
  • small bunch of oregano, finely chopped
  • 20 large spinach leaves, finely chopped
  • pinches freshly grated nutmeg
  • 30 g unsalted butter
  • 200 g parmesan, grated
  • zest and juice of 1 lemons
  • black pepper


1. Prepare the polenta, following the manufacturer's instructions on the packet, stirring in one tablespoonful of olive oil to the finished polenta, so that it will grill evenly. Pour the prepared polenta into a lightly oiled, shallow tray; leave it to set, and then slice into wedges for grilling.

2. Place all the herbs for the salsa in a blender; add the anchovies, capers and garlic and blitz to a paste. Transfer the mixture to a large bowl.

3. Stir in the mustard, olive oil, vinegar and grated courgettes. Cover the salsa and set aside in a cool place until ready to serve.

4. To make the cheese sauce, place the wine in a saucepan with the garlic and bring to the boil. Reduce the heat, add the Mascarpone and stir continuously until smooth.

5. Add the Gorgonzola and Tallegio cheeses and stir until melted. Add the oregano, spinach, nutmeg and butter and cook for 2 minutes.

6. Turn the heat to the lowest heat and stir in the Parmesan, lemon juice and lemon zest and season to taste with salt and freshly ground black pepper.

7. Meanwhile, grill the polenta slices until golden and serve immediately with the Herb Salsa and Quattro Formaggio sauce.

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