Grilled polenta bowl with borlotti beans, radicchio and Grana

Ingredients

For 1 serving

• Polenta (cornmeal)55 g
• Cooked borlotti beans130 g
• Radicchio150 g
• Grana Padano15 g
• Red onion30 g
• Extra virgin olive oil10 g
• Balsamic vinegar1 teaspoon
• Rosemaryto taste
• Saltto taste

Contains: lactose, sulphites,

In season: November – March

Method

1. Bring the amount of water shown on the instant polenta packet to the boil in a small pan and salt it. Pour in the polenta in a stream, whisking, and cook over low heat for about 10 minutes, stirring, until it comes away from the sides.
2. Spread it on a board or in a dish in a layer about 1.5 cm thick and leave it to firm up for 10 minutes.
3. Meanwhile, wash the radicchio and cut it into wedges through the core so they hold together; thinly slice the red onion; drain and rinse the borlotti beans.
4. Heat half the oil in a small pan over medium heat with the rosemary and onion for 2 minutes, then add the borlotti with a pinch of salt and warm for another 2 minutes, until hot and well flavoured.
5. Cut the polenta into slices, brush with the remaining oil and grill on a very hot griddle together with the radicchio for 3 minutes per side, until the polenta is marked and crisp and the radicchio has wilted.
6. Build the bowl with the polenta, radicchio and borlotti, dress with the balsamic vinegar and finish with shavings of Grana Padano.