30 minutes

leeks, 8,8 oz
red radicchio, 8,8 oz
cheese like asiago, 3,5 oz
corn flour for polenta, 2 cups
taragna flour for polenta, 2 cups
extra virgin olive oil, 2 tbsp


Boil the water to cook 400 g polenta according to the instructions you find on the packaging.
Wash and cut the leek and the radicchio .
Put in a pan the extra virgin olive oil, leeks and red radicchio.
Add half a glass of water.
Let simmer with closed lid for about 8-10 minutes.
Put a sheet of baking paper on the oven plate.
Pour the polenta and spread it evenly across the plate.
Leave the polenta to cool down.
Preheat oven to 200 ° C (390 °F)
Cut cheese into thin slices .
Arrange red chicory and leeks on the polenta surface.
Add cheese slices.
Roll up stuffed polenta helping yourself with a baking paper .
Cook the roll of polenta in the oven at 200 °C (390 °F) for about 10 minutes, and during the last 5 minutes of cooking, turn on the grill to brown the surface.
Remove the roll of polenta with radicchio and cheese from the oven.
Serve rolled polenta sliced and hot.

Thanks to: Mistofrigo