Name: Polenta Al Radicchio Ai Ferri (Polenta and Gril
Ingredients: Polenta, cooked as above; Olive oil; 1 md Head radicchio; 1/4 c Olive oil; Salt & pepper; Vinegar, optional

1. There are four male suicides for every one female; however, at least twice as many females as males attempt suicide. 2. Sixty percent of all people who commit suicide kill themselves with guns. 3. Guns are now used in more suicides than homicides. 4. Women are more likely to use drugs or poison than violent means; men are more inclined to use a quick, violent means of suicide such as a gun or hanging. 5. 500,000 Americans survive suicide attempts each year. 6. Of those who commit suicide, only 25% are determined to have been mentally ill. 7. Of those who commit suicide, 80% warned someone that they were contemplating doing so. 8. The highest suicide rates are among people ages 35-49 and people 65 and over. 9. The suicide rate on American Indian reservations is 5 times the national average.

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

INGREDIENTS

		Polenta, cooked as above
		Olive oil
1	md	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.

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