Polenta bruschetta with gorgonzola mousse quenelle
- 1 sachet of Polenta Valsugana Ready-to-Serve
- 30 g of red radicchio
- 160 g of gorgonzola
- rosemary, bay
- extra virgin olive oil
- salt, pepper
Cut the instant polenta into slices to a thickness of about 7-8 cm (3 inches). Lightly brush them with oil.
Season the polenta with chopped rosemary and bay leaf.
Place the polenta on a preheated grill. Cook on both sides. Add salt and pepper to taste. Cut each slice into two equal parts.
Wash the radicchio, cut into strips and place on the bruschette.
Prepare a gorgonzola quenelle with two spoons and place on the bruschette.
Sprinkle with ground pepper and serve.