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Ingredientes
- 4 x Treviso radicchio heads
- 4 x Portobello mushrooms
- 6 Tbsp. Red wine vinegar
- 2 x Garlic cloves thinly sliced
- 4 x Anchovy fillets finely minced
- 1 bn Marjoram, leaves removed barely minced
- 8 Tbsp. Virgin extra virgin olive oil
- 4 c. Water
- 2 Tbsp. Salt
- 1 c. Polenta
- 1/2 c. Stracchino cheese
Direcciones
- 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 extra virgin olive oil. Pour over radicchio and portobellos and let stand one hour.
- In a 3-qt saucepan, heat water and salt till boiling. Drizzle in polenta in a thin stream, whisking constantly, till all polenta is incorporated and mix begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir till thick as paste. Add in stracchino, stir through and set off heat.
- Place portobellos and radicchio on grill and cook till just lightly charred on one side, about 4 to 5 min, and then turn. Cook 3 to 4 more min and remove, dredge in marinade and place around perimeter of large platter. Pour polenta in center and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 250 | 58% |
| Total Fat 28.36g | 35% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3513mg | 146% |
| Potassium 573mg | 16% |
| Total Carbs 40.2g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.42g | 2% |
| Protein 5.87g | 9% |
