Polenta with braised radicchio and beans

10559 POLENTA with BRAISED RADICCHIO and beans INGREDIENTS for 4-6 PERSONS and 1 1/2 of water, 1 tablespoon of salt, 500 g of flour grain yellow more or less end, 300 g radicchio trevisano, 150 g fontina cheese, 250 g cheese, soft, 100 g of ripe tomatoes 300 g cannellini beans, boiled and drained, 50 g 30 g of bacon, red wine, 30 g butter, 30 g of olive oil, 1scalogno, salt and pepper (s.q.) The Pan should be the special tinned copper pot (in the absence of it you can use a non-stick saucepan, preferably with the bottom flared as the cauldron).

The cornmeal is poured into the water to a boil, taking it in handfuls in his left hand and slowly rain by dropping it in the water, lightly closed fisted.

At the same time you have to mix without interruption and with increasing power gradually polenta becomes more and more consistent; to mix, use a wooden spoon with long handle and the classic stick.

In dropping the flour you have to be careful that in the moment that comes into contact with water does not cake forming nodules that would spoil the polenta.

While you pour the flour into the water boil, then when all have been incorporated and on the surface of the bubbles will form you have to lower a little fire and, by this time, calculate the cooking time, which shall not be more than 45 minutes.

Peel and wash the radicchio and cut in strips rather high.

In a small saucepan heat the oil and butter, add the shallot and cook for about 2 afte minutes.

Add the bacon and the trevisana seasoning with red wine.

Add chopped tomatoes into small pieces, add salt and cook for about 10 minutes.

Add the cannellini beans by salting and peppering causing them to cook for another 5 minutes.

Pour the polenta into 5 individual dishes from oven and lightly crushed to Center, putting a piece of cheese, soft.

Put over Braised radicchio and beans and sprinkle with bits of fontina.

Put the dishes in the oven at 180° for about 5 minutes and then another 5 minutes to grill.

Serve.