This dish makes use of leftover polenta by layering it with gorgonzola and grated Parmesan, then baking until irresistibly golden. It has come to be such a favourite of mine that I find myself cooking polenta with the express purpose of making a pasticciata. With a crisp green salad on the side, it is a meal in itself.

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  • 375g packet of instant polenta, cooked and left to set as described above

  • 300g gorgonzola dolce

  • 50g Parmesan, grated

  • 60g coarse breadcrumbs

  • 40g salted butter, cut into small pieces

  • freshly ground black pepper


  • 1.

    Heat the oven to 180°C/Gas Mark 4.

  • 2.

    Cut the polenta into 6–8cm rounds. I usually use a cookie cutter to do this, though the exact size and shape matter little. Arrange a layer of polenta pieces in an ovenproof dish.

  • 3.

    Cut the gorgonzola into small pieces and dot half of it here and there on top of the polenta.

  • 4.

    Arrange a second layer of polenta over it and top with the remaining gorgonzola.

  • 5.

    Sprinkle with the breadcrumbs and the Parmesan, then dab the butter here and there over the top.

  • 6.

    Season with black pepper and bake for 15–20 minutes, until the cheese is golden brown and melted.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 264kj
  • Fat Total 11g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 29g
  • Sugar 1g
  • Sodium 404mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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