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Polenta stars with radicchio and walnuts
ingredients
servings
6
Instant polenta
250 grams
Water
1 liter
Salt
1 pinch
Brown rice flour
25 grams
Sunflower oil
25 grams
Soy drink
250 mL
Salt
1 pinch
Walnuts with shell
6 unit
Onion
1 half
Red radish
1/2 unit
Extra virgin olive oil
1 spoon
Salt
to taste
Pepper
to taste
first courses from world
Polenta stars with radicchio and walnuts
Polenta stars with radicchio and walnuts
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A gluten-free gluten-free first course to bring on the Christmas table. Delicious polenta stars, embellished with radicchio and walnuts.
preparation
step 1
In a saucepan, heat the water to prepare the polenta. Add the salt and when it has reached the boil, add the cornmeal to the rain, stirring with a whisk. Cook the polenta following the instructions on the package.
step 2
Once ready, spread the polenta on the work surface covered with a sheet of parchment paper. While it is still warm, level it with a dampened spoon so as to obtain a layer of about 1 cm thick. Leave it to cool.
step 3
Meanwhile, in a small pot from the bottom often pour sunflower oil and rice flour. Stir with the whisk and put on the fire. When you smell roasted it is time to pour the milk a little at a time, stirring with the whisk so that it does not form lumps.
step 4
Cook the béchamel and mix it from time to time until it is firm. At the end of cooking add the salt and mix again.
step 5
Finely chop the onion and cut the radicchio into thin strips. Put everything in a pan and season with salt, pepper and olive oil. Stir the vegetables for about 10 minutes, meanwhile crush the walnuts and coarsely chop the kernels.
step 6
With a cookie cutter shape 24 stars from your polenta, then put half of the béchamel and the stewed radicchio on the bottom of a baking dish. Place the polenta stars on top of this layer, then cover with the remaining béchamel, vegetables and walnuts.
step 7
Cover the pan with a sheet of foil, then cook everything at 220 ° C for 30 minutes. After this time, remove the tinfoil and continue cooking for another 15 minutes. Leave to rest for 10 minutes before serving.
