Griddled scamorza with grilled radicchio and polenta

Ingredients

For 1 serving

• Scamorza80 g
• Radicchio200 g
• Polenta (cornmeal)50 g
• Balsamic vinegar1 teaspoon
• Rosemaryto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

In season: November – March

Method

1. Bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until thick, then spoon it onto the plate.
2. Meanwhile wash the radicchio and cut it into wedges, keeping a little of the core so the leaves hold together; brush with the oil and salt.
3. Heat a griddle over medium-high heat and grill the radicchio for 3 minutes per side, until wilted and charred at the edges; move it to the plate and dress with the balsamic vinegar and black pepper.
4. Slice the scamorza about 1 cm thick. Wipe the griddle with kitchen paper, put it back over medium-high heat and sear the slices for 1 minute per side, until golden outside and soft inside: turn them only when they release on their own.
5. Lay the scamorza on the polenta with the radicchio alongside and finish with chopped rosemary needles.