Polenta al Radicchio ai Ferri (Polenta and Grilled Radicchio)

There’s your Italian lesson for the day.

 

Any Good Chef Keeps Good Knives and Good Wine on Hand

So, as promised, my attempt at creating dinner after a week of slovenly dining out and even worse, ordering in (on the laziness scale, actually going somewhere to eat outranks having someone deliver food to your door where you might possibly answer in your pajamas):

I have decided to re-title this piece Polenta al Radicchio ai Ferri con la salsa al pomodoro. (Grilled Polenta with tomato sauce) Looky there, more Italian!  I either overcooked the radicchio or it’s just bitter stuff to begin with…needless to say I did not research this thoroughly before cooking…

Olive oil, 1/2 onion, 3 cloves garlic, radicchio. I ended up tossing the leeks, they were not at their best. I also used 1/4 cup chicken broth, thyme, salt, pepper & parmesan cheese to finish it off.
Slice polenta, drizzle with olive oil, 1 clove chopped garlic and thyme. Grill/broil until golden and edges are crispy.
I used pre-cooked polenta, and chucked it on the Foreman grill...it did not get the nice black grill marks (not hot enough, I suppose) so threw them under the broiler for ~10 min to crisp it up a bit)
1 head radicchio, 1/2 onion, 2 cloves garlic (chopped), good pour of olive oil, ~1/4 cup chicken broth, dried thyme (few pinches), salt & pepper
Broil radicchio (450-500°), turning frequently, until softened, slightly browned. Add parmesan cheese.
After realizing the grilled polenta with radicchio would not make an adequate meal, I scrubbed, quartered, seasoned and broiled - then baked, these new potatoes. They were delicious.
Fin. I ended up scooping the radicchio off because it was very bitter, added tomato sauce and then had a lovely dinner.

 

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