Creamy Polenta with Gorgonzola and Pear

For the polenta, peel and finely dice the onion and garlic. Heat the olive oil in a saucepan and sauté the cubes over medium heat until colorless.

Add the chicken stock and bay leaves and bring to a boil. Gradually drizzle the polenta semolina into the boiling liquid, stirring continuously with a whisk, stir the whole thing well and let it bubble up once. Reduce the heat so that the polenta remains just below boiling point and only bubbles occasionally. Season the polenta with salt and pepper, put the lid on and let it swell for 30-45 min, stirring occasionally. If necessary, add a little more water or chicken soup. The polenta should keep a soft, creamy consistency.

Meanwhile, divide the Radicchio Trevigiano into individual leaves, rinse and spin dry. Cut large leaves in half.

Rinse the pears and cut lengthwise into sixths or possibly eighths.

Remove core if desired.

Rinse rosemary and spin dry. Put butter, sugar and rosemary in a frying pan and heat. Add the pear wedges and sauté over medium heat until they begin to color all around and the sugar caramelizes slightly.

Immediately before serving, stir the grated Parmesan into the polenta, perhaps adding a tiny bit of liquid.

Add the Trevigiano leaves to the pears in the frying pan, cook the whole thing once briefly at h

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