Soft polenta with grilled portobello and treviso
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Heads Treviso radicchio | |
| 4 | Portobello mushrooms | |
| 6 | tablespoons | Red wine vinegar |
| 2 | Cloves garlic, thinly sliced | |
| 4 | Anchovy fillets, finely chopped | |
| 1 | bunch | Marjoram, leaves removed, barely chopped |
| 8 | tablespoons | Virgin olive oil |
| 4 | cups | Water, plus |
| 2 | tablespoons | Salt |
| 1 | cup | Polenta |
| ½ | cup | Stracchino cheese |
Directions
Preheat grill.
Split radicchio lengthwise and place in glass ovenware dish. Remove feet of portobellos. Split and place feet and caps in same dish. In a small bowl, mix vinegar, garlic, anchovies, marjoram and olive oil. Pour over radicchio and portobellos and let stand one hour.
In a 3 quart saucepan, heat water until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Add stracchino, stir through and set off heat. Place portobellos and radicchio on grill and cook until just lightly charred on one side, about 4 to 5 minutes, and then turn. Cook 3 to 4 more minutes and remove, dredge in marinade and pace around perimeter of large platter. Pour polenta in center and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D18 Posted to MC-Recipe Digest V1 #611 by Sue <suechef@...> on May 13, 1997