Seared Radicchio with Polenta and Beet Puree
This is kind of a three part recipe where the beet puree is optional. We roasted the beets the night before, and put the rest together in a little over an hour. The polenta recipe will make much more polenta then needed, but we didn't want to alter the recipe in case the cooking time would be affected.
Black Sheep Farm beets
sprigs parsley, stems removed
from ¼ lemon
¼ - ½
tsp cayenne pepper
Preheat oven to 400º F.
Wrap beets in aluminum foil, and cook in oven for 1 hr to 1 hr 15 min. Remove,
and let cool.
Slip beet peels off, and add with all
other ingredients to food processor, and puree for about a minute. If its just
chopping and not making a paste, add a bit more water.
Parmesan Polenta from Cook’s Illustrated, Italian Favorites 2011
1 1/2 teaspoons table salt (we only use ¾
Pinch baking soda
1 1/2 cups coarse-ground cornmeal
2 tablespoons unsalted butter
4 ounces Parmesan cheese, grated (about 2 cups), plus extra for serving
Ground black pepper
Bring water to boil in heavy-bottomed 4-quart
saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour
cornmeal into water in steady stream, while stirring back and forth with wooden
spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1
minute. Reduce heat to lowest possible setting and cover.
After 5 minutes, stir polenta to smooth out any
lumps that may have formed, about 15 seconds. Cover and continue to cook,
without stirring, until grai
ns of polenta are tender but slightly al dente,
about 25 minutes longer. (Polenta should be loose and barely hold its shape but
will continue to thicken as it cools.)
Remove from heat and stir in butter and
Parmesan. Let stand, covered, for 5 minutes. Serve, passing Parmesan and black
radicchio heads, stem butt intact
Cook balsamic in a shallow pan over lowest
flame until viscous, about 15 min. Cut radicchio lengthwise into four quarters,
keeping the stem butt intact in each quarter to hold the leaves together.
Remove leek roots and tougher green leaves, and halve leek lengthwise. Gently
toss leeks and radicchio in a bowl with olive oil salt and pepper to coat.
Heat a grill or cast iron skillet with grill
ridges until very hot and reduce flame to medium high. Grill leeks, turning
occasionally until marks appear, and flip cooking until heated through, about
3-5 minutes. Remove to cutting board. Place radicchio wedges, cut side down, and
cook the same but only turning to sear the cut sides. Chop leeks when cool
enough to handle.
Spoon polenta onto plate, and place radicchio
along side, along with a small pile of the leeks and a large dollop of the beet
puree. Drizzle plate with balsamic reduction.