for 4 person

Polenta

7 dl	vegetable bouillon
3 dl	milk
200 g	medium-fine polenta
	salt and pepper to taste

Caramelized radicchio

1 tbsp	olive oil
500 g	red chicory, sliced
3 tbsp	honey
3 tbsp	balsamic vinegar
1 tsp	salt

To gratinate

200 g	Gorgonzola-Mascarpone, in pieces
40 g	hazelnut, coarsely chopped

How it's done

Polenta

Bring the stock and milk to the boil, stir in the maize, reduce the heat and cook for approx. 10 mins, stirring continuously to form a thick paste, season. Using a wide spatula, spread the polenta onto the back of an oven tray approx. 28 x 36 cm that has been rinsed in cold water. Allow polenta to cool, cut into three 7 cm squares.

Caramelized radicchio

Heat the oil in a frying pan, add the chicory, stir fry for approx. 10 mins. until tender, add the honey and vinegar, season with salt and simmer for approx. 10 mins.

To gratinate

Place the polenta slices, radicchio and gorgonzola into the greased dish in alternate layers and sprinkle with the hazelnuts. Gratinate for approx. 10 mins. in the upper half of an oven preheated to 200°C.

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