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