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CATEGORY CUISINE TAG YIELD
Vegetables Italian Appetizers, Italian, Vegetarian 8 Servings

INGREDIENTS

Polenta, cooked as above
Olive oil
1 Head radicchio
1/4 c Olive oil
Salt & pepper
Vinegar, optional

INSTRUCTIONS

Preheat a broiler or fire up a grill.  Cut the cooled polenta into 1
1/2" X 3" rectangles & brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy & marked with the
characteristic brown stripes on both sides.  To broil, set thepolenta
on a broiler pan about 4" from the heat & broil, turning once, until
the slices are golden & slightly crisp at the edges. Remove & set on  a
platter. While the polenta is broiling, discard any bruised outside
leaves of the radicchio, cut it in half lengthwise & then cut into
quarters. Wash & dry each piece carefully. Drizzle half the olive oil
over the radicchio & season with salt & pepper. Set on an oiled
broiler or on the barbecue. As the radicchio begins to soften &  darken
in colour, turn it to broil evenly. Using your fingers or a  knife,
tear or cut the grilled radicchio into small pieces. Arrange  over the
polenta & drizzle with the rest of the olive oil & vinegar  if you
desire.  Taste for salt.  Add freshly ground pepper & serve  hot or at
rom temperature.

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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