Pan Fried Polenta with Grilled Radicchio Di Treviso

Food Network Canada




cup chicken stock
tsp olive oil
Tbsp butter
cup instant polenta
salt and pepper
2 ⅔
cup gorgonzola cheese
radicchio, heads
garlic, clove, finely, minced
Tbsp olive oil
roma tomato, quartered, in, wedges
balsamic vinegar
extra virgin olive oil, freshly
freshly cracked black pepper


Step 1

Preheat oven to 375 degrees F.

Step 2

Add chicken stock and salt to a medium sized pot and bring to a boil. Reduce heat to simmer.

Step 3

Whisk instant polenta into stock and stir constantly for 3 to 4 minutes. Remove from heat and add in butter and olive oil. Check seasonings. Pour polenta into a low rectangular buttered dish so it is approximately 1 inch thick. Cool for at least 1 hour. Cut into 2 inch squares.

Step 4

Heat olive oil in a sauté pan. Brown each square of polenta on both sides. Transfer to a baking dish and bake in oven for 5 to 10 minutes.

Step 5

Place approximately 3 tablespoons of Gorgonzola cheese on the top of each square allowing it to melt.

Step 6

Preheat grill to high.

Step 7

Cut radicchio di Treviso into quarters. Combine olive oil and garlic and drizzle over radicchio quarters. Season. Grill until radicchio is slightly wilted. Set aside.

Step 8

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 olive oil, balsamic vinegar and freshly cracked black pepper.

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