Recipe for four cakes:
For the polenta: 170 gr. of cornmeal, 700 gr. of water, salt.
For the filling: 100 gr. bacon cubes, half a head of a small radicchio, half a small onion, half a glass of red wine, salt and pepper.
For the fondue: 80 gr. of Asiago cheese, 150 gr. of milk, a knob of butter, a pinch of nutmeg, salt.
Prepare the polenta by placing the cold water in a saucepan, add all the cornmeal and salt and mix with a whisk and cook over medium heat for about 30 minutes or as suggested by the package that you have used. Allow to cool a little. In a saucepan heat a little oil and add the chopped onion. Add the bacon and cook for a few minutes, simmer with white wine and add the radicchio, washed and cut into thin strips.
Season with salt and pepper and continue cooking for another 6-8 minutes. Take a muffin tin and grease with extra virgin olive oil, add the polenta mix and try to make a well in the centre of each mould. Add the bacon and radicchio mix to each mould and cover with more polenta. Put the tins in the fridge for thirty minutes. For the fondue, put a small saucepan on the heat with the milk, butter and melt without boiling, add the Asiago cheese cut into cubes and melt slowly, add salt to taste and add the nutmeg.
At this point take the polenta cakes out of the tins. If you want they can be heated in the oven and served with the fondue on top.
Recipes and photos from the website: www.asiagocheese.it