Corn Towers with Grapefruit Bechamel and Goat Cheese Bonbons with ’Nduja, Pine Nuts, and Fennel Seeds

Ingredients

For the Towers:

• 500 g Organic Yellow Polenta Veloce® – La Veronese®
• 1 l water
• Extra virgin olive oil, as needed
• Salt

For the Bechamel:

• 100 g Rice Flour – La Veronese®
• 100 g butter
• 1 l milk
• 1 grapefruit
• Nutmeg, as needed
• Salt and pepper

For the Bonbons:

• 4–6 goat cheeses
• 100 g pine nuts
• Fennel seeds, as needed
• Salt and pepper

Preparation

In a pot, salt the cooking water and gradually pour in the polenta. Cook over low heat for about 5–8 minutes, stirring continuously.

When cooked, spread the still-soft polenta between two sheets of parchment paper and roll it out with a rolling pin to make it fairly thin. Let it cool in the refrigerator for at least 30 minutes, or more quickly in the freezer for half the time.

Prepare the roux for the bechamel by melting the butter over low heat, then gradually adding the rice flour, stirring carefully to prevent lumps. Squeeze half a grapefruit and add the juice to the bechamel. Continue cooking with the milk, seasoning with salt, pepper, and nutmeg.

In a hot non-stick pan, toast the pine nuts and fennel seeds for a few minutes. Prepare the goat cheese balls by combining the cheese, ’nduja, salt, and pepper in a bowl, mixing thoroughly. Shape the mixture into small spheres, then coat them with the toasted pine nuts and fennel seeds.

Once the polenta has cooled, create irregular “sheets” and crisp them in the oven or in a pan with a little olive oil.

To plate, place the goat cheese bonbons on a spoon. Layer the tower with the crispy corn sheets, alternating with grapefruit bechamel, segments of grapefruit pulp, and zest.