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 olive oil. Pour over radicchio and portobellos and let stand one hour. In a 3 quart saucepan, heat water until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Add stracchino, stir through and set off heat. Place portobellos and radicchio on grill and cook until just lightly charred on one side, about 4 to 5 minutes, and then turn. Cook 3 to 4 more minutes and remove, dredge in marinade and pace around perimeter of large platter. Pour polenta in center and serve. Yield: 4 servings Recipe by: Molto Mario MB1D18 Posted to MC-Recipe Digest V1 #611 by Sue
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|Serving Size: 1 Serving (889g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1025 (51%)|
|Amt Per Serving||% DV|
|Total Fat 113.9g||152 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 79.9g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 0mg||0 %|
|Sodium 69.2mg||2 %|
|Potassium 2514.8mg||66 %|
|Total Carbohydrate 220.1g||65 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 196.5g|
|Protein 29g||41 %|
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Calories per serving: 2003
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