Polenta lasagne with radicchio and gorgonzola

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Radicchio200 g
• Gorgonzola30 g
• Part-skim ricotta60 g
• Walnuts8 g
• Extra virgin olive oil2 teaspoons
• Red onion30 g
• Saltto taste

Contains: lactose, nuts,

In season: November – March

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until thick. Spread it thinly, about 5 mm, on a tray lined with baking paper and let it firm up.
2. Meanwhile preheat the oven to 200 °C (conventional). Wash the radicchio, remove the core and cut it into strips; peel the red onion and slice it thinly.
3. Heat the oil in a frying pan over medium-low heat and sweat the radicchio and onion for 8 minutes with a pinch of salt, until wilted and soft.
4. Cut the polenta into rectangles to fit the baking dish. Layer polenta, radicchio, spoonfuls of light ricotta and pieces of gorgonzola, finishing with radicchio and cheese.
5. Sprinkle with the roughly chopped walnuts and bake at 200 °C for 15 minutes, until the gorgonzola has melted and the top is golden.