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Add a photoServings: 12
Ingredients
- 8 c. chicken stock
- 4 tsp extra virgin olive oil
- 3 Tbsp. butter
- 2 c. instant polenta
- 1 x salt and pepper
- 2Â 2/3 c. gorgonzola cheese
- Â Â Grilled Radicchio di Treviso
- 3 x radicchio, heads
- 1 x garlic, clove, finely, chopped
- 1 Tbsp. extra virgin olive oil
- 6 x roma tomato, quartered, in, wedges
- Â Â balsamic vinegar
- Â Â extra virgin extra virgin olive oil, freshly
- Â Â freshly cracked black pepper
Directions
- Preheat oven to 375 degrees F.Add in chicken stock and salt to a medium sized pot and bring to a boil. Reduce heat to simmer.
- Whisk instant polenta into stock and stir constantly for 3 to 4 min. Remove from heat and add butter and extra virgin olive oil. Check seasonings. Pour polenta into a low rectangular buttered dish so it is approximately 1 inch thick. Cold for at least 1 hour. Cut into 2 inch squares.
- Heat extra virgin olive oil in a saute/fry pan. Brown each square of polenta on both sides. Transfer to a baking dish and bake in oven for 5 - 10 min.
- Place approximately 3 Tbsp. of Gorgonzola cheese on the top of each square allowing it to heat.
- Grilled Radicchio di Treviso:Preheat grill to high.
- Cut radicchio di Treviso into quarters. Combine extra virgin olive oil and garlic and drizzle over radicchio quarters. Season. Grill till radicchio is slightly wilted. Set aside.
- On a plate, place 1 square of polenta and decoratively arrange 2 wedges of tomato and one piece of the grilled radicchio di Treviso. Sprinkle entire dish with extra virgin olive oil, balsamic vinegar and freshly cracked black pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 131 | 47% |
| Total Fat 14.9g | 19% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 694mg | 29% |
| Potassium 410mg | 12% |
| Total Carbs 25.1g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.38g | 2% |
| Protein 10.58g | 17% |
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