Soft Polenta with Grilled Portobello and Treviso Recipe

Name: Soft Polenta with Grilled Portobello and Treviso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 heads Treviso radicchio; 4 portobello mushrooms; 6 tablespoons red wine vinegar; 2 cloves garlic, thinly sliced; 4 anchovy fillets, finely chopped; 1 bunch marjoram, leaves removed, barely chopped; 8 tablespoons virgin olive oil; 4 cups water plus 2 tablespoons salt; 1 cup polenta; 1/2 cup stracchino cheese

Servings: persons

4 heads Treviso radicchio
4 portobello mushrooms
6 tablespoons red wine vinegar
2 cloves garlic, thinly sliced
4 anchovy fillets, finely chopped
1 bunch marjoram, leaves removed, barely chopped
8 tablespoons virgin olive oil
4 cups water plus 2 tablespoons salt
1 cup polenta
1/2 cup stracchino cheese

1
Preheat grill.
2
Split radicchio lengthwise and place in glass ovenware dish.
3
Remove feet of portobellos.
4
Split and place feet and caps in same dish.
5
In a small bowl, mix vinegar, garlic, anchovies, marjoram and olive oil.
6
Pour over radicchio and portobellos and let stand one hour.
7
In a 3 quart saucepan, heat water until boiling.
8
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
9
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
10
Add stracchino, stir through and set off heat.
11
Place portobellos and radicchio on grill and cook until just lightly charred on one side, about 4 to 5 minutes, and then turn.
12
Cook 3 to 4 more minutes and remove, dredge in marinade and pace around perimeter of large platter.
13
Pour polenta in center and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 heads Treviso radicchio, 4 portobello mushrooms, 6 tablespoons red wine vinegar, 2 cloves garlic, thinly sliced, and more.

Yes, Soft Polenta with Grilled Portobello and Treviso falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soft Polenta with Grilled Portobello and Treviso

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