Roasted Radicchio with Polenta and Mint

Simple and yummy recipe for this nutrient rich vegetable

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Side Dish Appetizer Main Dish

Italian

Polenta mint radicchio

Instructions

1 In a large pot, bring 4 cups of water to a boil, add a pinch of salt and add the
polenta a bit at a time, whisk constantly to avoid lumps. Reduce the heat so the
polenta continues to simmer but does not bubble out of the pot. Switch to a
wooden spoon, and continue to stir constantly while the polenta cooks and
thickens. Keep stirring and cooking on low for 20 minutes until the polenta
pulls away from the sides of the pot.
2 Spoon immediately into an 8" x 8" Pyrex dish or a 9" pie dish and let sit at
room temp to stiffen up while you cook the radicchio. There's no need to oil the
dish. Polenta does not stick.
3 Turn on the broiler to high.
4 Wash and drain radicchio heads and cut in fourths, lengthwise, leaving them
attached at the root.
5 Coat the bottom of a 9" x 11" baking dish with 1 tbsp. olive oil and place the
radicchio pieces in the dish, side by side.
6 Drizzle the radicchio pieces with olive oil, and season with salt and pepper.
7 Place under the broiler for 5 minutes, and then turn each radicchio wedge over
and broil for 5 more minutes. Keep an eye that they don't burn. The outer leaves
will brown a bit and the head will soften.
8 To serve: Cut a wedge of hot polenta and place on a plate. Place a wedge of
radicchio on top. Garnish with a drizzle lemon juice, finishing salt or sea
salt, and a few sprigs of mint. Finally, douse generously with olive oil.