First clean the black cabbage by removing the stem, then wash it, chop it and blanch it quickly (5 minutes will be enough, in lightly salted boiling water) and drain it.

In the meantime, bring the water for the polenta to the boil, also lightly salted, add the polenta slowly and cook for 5-10 minutes, stirring constantly.

At the end of cooking, season with salt and pepper and add lentils (well drained, please) and black cabbage.

Transfer to a serving plate or tray, creating a thin layer, so that the mixture cools more quickly.
Once cold, create your meatballs and place them on the baking tray lined with baking paper, sprinkle (if you want) with a little oil and cook for about 25-30 minutes or until golden brown in a fan oven preheated to 210°C.

While the meatballs are cooking, prepare the fondue by simply letting the chopped gorgonzola melt in a saucepan together with the milk over a slow flame.

Here you go: the polenta and lentil meatballs are ready, all you have to do is serve them on the accompanying fondue.