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Polenta Taragna with Taleggio and Radicchio

Polenta Taragna with Taleggio and Radicchio

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Grains

    • 1 ½ cups whole grain polenta
    • 1 cup whole grain buckwheat flour

  • Liquids

    • 💧 3 ½ cups water
    • 1 cup vegetable broth

  • Seasonings

    • 🧂 1 teaspoon salt

  • Dairy

    • 🧈 ¼ cup unsalted butter, at room temperature, cubed
    • 🧀 6 ounces Taleggio cheese, at room temperature, cubed

  • Vegetable

    • 1 large head radicchio
    • 1 teaspoon olive oil

STEPS

1

Whisk the whole grain polenta and buckwheat flour together in a bowl.

2

In a large pot, combine water, broth, and salt, and bring them to a boil over medium-high heat. Gradually whisk in the polenta mixture, stirring constantly to avoid clumping. Reduce the heat immediately and let it simmer, stirring often to prevent scorching, for about 15 minutes.

3

Set aside 4 cubes of Taleggio cheese. Stir the butter and remaining Taleggio cheese into the polenta until melted and creamy. Cook for an additional 10 minutes until the texture resembles thick grits.

4

Preheat a griddle or skillet over medium heat. Cut the radicchio into 4 equal wedges, removing the outer leaves first. Drizzle olive oil onto the griddle and grill the radicchio wedges on each side until slightly charred and beginning to wilt.

5

Divide the polenta onto plates, and top each with one cube of Taleggio cheese and a grilled radicchio wedge. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

665

Calories

  • 24
    Protein
  • 73
    Carbs
  • 32
    Fats

💡 For a heartier meal, serve the polenta with grilled sausage and a glass of red wine.Ensure the radicchio is not over-grilled to maintain a slight crunch.Keep stirring the polenta while cooking to avoid lumps and ensure a creamy texture.