A questo punto sformare i tortini di polenta, volendo si possono scaldare in forno e servire con la fonduta sopra.

Prepare the polenta by putting cold water in a pan, add all the polenta, salt, mix with a whisk and cook over medium heat for about 30 minutes or as the package we used suggests. Let it cool down a bit.

In a pan heat a little oil and add the onion cut into small pieces, add the speck and cook for a few minutes, blend with the 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 some baking cups and brush them on the bottom and on the edges with extra virgin olive oil, arrange a little polenta trying to make a fountain in the center.

Put the speck and radicchio mixture in each cup and top with more polenta.

Put the cups in the refrigerator for thirty minutes.

For the fondue, put a saucepan with the milk and butter on the heat and melt without boiling, add the Asiago cut into cubes and melt slowly, season with salt and add the nutmeg.

At this point, turn out the polenta pies, if you want you can heat them in the oven and serve with the fondue on top.