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Name: Soft Polenta with Grilled Portobello and Treviso
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Heads Treviso radicchio; 1 bn Marjoram, leaves removed,; 4 c Water, plus; 1/2 c Stracchino cheese; 8 tb Virgin olive oil; 2 Cloves garlic, thinly sliced; 6 tb Red wine vinegar; 2 tb Salt; 1 c Polenta; 4 Portobello mushrooms; 4 Anchovy fillets, finely

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INGREDIENTS

4 Heads Treviso radicchio
1 bn Marjoram, leaves removed,
4 c Water, plus
1/2 c Stracchino cheese
8 tb Virgin olive oil
2 Cloves garlic, thinly sliced
6 tb Red wine vinegar
2 tb Salt
1 c Polenta
4 Portobello mushrooms
4 Anchovy fillets, finely

Servings

INSTRUCTIONS

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 on May 13, 1997

NOTES

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Soft Polenta with Grilled Portobello and Treviso

4  Heads Treviso radicchio 
1 bn Marjoram, leaves removed, 
4 c Water, plus 
1/2 c Stracchino cheese 
8 tb Virgin olive oil 
2  Cloves garlic, thinly sliced 
6 tb Red wine vinegar 
2 tb Salt 
1 c Polenta 
4  Portobello mushrooms 
4  Anchovy fillets, finely

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  <suechef@sover.net> on May 13, 1997

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Nutrition

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Serving Size: 1 Serving (889g)
Recipe Makes: 1 Servings

Calories: 2003
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2003

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