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Receta Soft Polenta With Grilled Portobello And Treviso
by Global Cookbook

Soft Polenta With Grilled Portobello And Treviso
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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

  1. Preheat grill.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.