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Step 1: Place milk and bay leaf in a saucepan over a high heat and bring to boil. Once boiled, reduce heat to low and add polenta, whilst whisking continually.
Step 2: Cook for ten minutes and mix in the grated Parmesan.
Step 3: Remove bay leaf from the pan and pour mixture into a two centimetre deep baking tray before placing in the fridge for one hour.
Step 4: Remove from fridge and cut polenta into triangles. Place triangles on a baking tray, top with extra grated Parmesan and set aside.
Step 5: Preheat oven to 160C.
Step 6: Slice chorizo diagonally and pan fry over a medium heat, cooking for approximately 30 seconds each side.
Step 7: Place polenta into the oven and grill until golden on both sides.
Step 8: Place walnuts onto a lined tray and cook for ten to twelve minutes. Remove from the oven and once cool rub Walnuts with a tea towel to remove skins.
Step 9: To make the salad mix, combine radicchio, witlof, watercress, parsely and red onion.
Step 10: To make the dressing, combine the Verjuice, Extra Virgin Olive Oil and dijon mustard in a bowl and whisk together.
Step 11: To serve, place the polenta, salad mix, and chorizo on the centre of the plate. Top with vinaigarette, toasted walnuts and shaved parmesan.
1/3 cup walnut
a handful radicchio
a handful witlof
a handful watercress
a handful parsley
1/4 red onion finely sliced
100g parmesan shaved