Grilled polenta bites with gorgonzola and walnuts

Ingredients

For 1 serving

• Polenta (cornmeal)25 g
• Gorgonzola15 g
• Walnuts5 g
• Saltto taste

Contains: lactose, nuts

In season: October – February

Method

1. Bring the measured water to the boil in a small pan with a pinch of salt, pour in the instant polenta in a stream, whisking to avoid lumps, and cook over low heat for 5 minutes, stirring, until it comes away from the sides.
2. Spread it on a board or a plate lined with baking paper, about 1 cm thick, and leave it to set for 10 minutes, until firm to the touch.
3. Meanwhile heat a griddle well over high heat and roughly chop the walnuts.
4. Cut the polenta into squares and grill for 3 minutes per side, until crisp with griddle marks; don't turn it sooner or it will stick.
5. Top the still-hot squares with the gorgonzola in small pieces, which will melt, and the chopped walnuts.