Combine the grated cheese and the polenta flour: scatter the mix on the bottom end of a skillet. To prepare a crêpe cook on a medium heat and then roll it so as to create a cannolo. Let it get cold. Let the sweet Gorgonzola smooth at room temperature, then add a handful of black pepper and blend the ingredients until you obtain a homogenous cream. Blend the iceberg lettuce, oil and ice cubes together until you obtain a mousse, later to be laid down on a dish. With the help of a sac à poche bag fill the cannolo with the Gorgonzola cream, then place the crêpe vertically at the center of the dish. Garnish with a celery stick sliced into small sections to dip into the Gorgonzola cream and garnish with a reduction sauce prepared with aromatic vinegar.