Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 c Olive oil
Salt pepper
Vinegar, optional

Preheat a broiler or fire up a grill. Cut the cooled polenta into 1
1/2" X 3" rectangles brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4" from the heat broil, turning once, until
the slices are golden slightly crisp at the edges. Remove set on
a platter. While the polenta is broiling, discard any bruised outside
leaves of the radicchio, cut it in half lengthwise then cut into
quarters. Wash dry each piece carefully. Drizzle half the olive oil
over the radicchio season with salt pepper. Set on an oiled
broiler or on the barbecue. As the radicchio begins to soften
darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange
over the polenta drizzle with the rest of the olive oil vinegar
if you desire. Taste for salt. Add freshly ground pepper serve
hot or at rom temperature.

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