Grilled Polenta and Radicchio with Balsamic Drizzle

Name: Grilled Polenta and Radicchio with Balsamic Drizzle
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 45
Cuisine: Global
Ingredients: 237 milliliters balsamic vinegar; 2 garlic cloves, smashed; 45 servings Extra-virgin olive oil, for drizzling and brushing; 237 milliliters instant polenta; 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores; 1 rosemary sprig; 45 servings Salt and freshly ground pepper; 473 milliliters soy milk; 1 thyme sprig; 473 milliliters water

You can never have too many hor d'oeuvre recipes, so give Grilled Polentan and Radicchio with Balsamic Drizzle a try. One portion of this dish contains about 1g of protein, 14g of fat, and a total of 149 calories. This gluten free and vegan recipe serves 45. If you have thyme sprig, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Lightly oil a 9-inch square glass or ceramic baking dish. In a medium saucepan, combine the water, soy milk, garlic, rosemary and thyme and bring to a boil.

Ingredients you will need

Rosemary

Soymilk

Garlic

Thyme

Water

Cooking Oil

Equipment you will use

Baking Pan

Sauce Pan

Remove from the heat, and let steep for 10 minutes.

Discard the garlic, rosemary and thyme and return the mixture to a boil. Gradually whisk in the polenta and simmer over low heat, whisking often, until very thick and no longer gritty, 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

Polenta

Garlic

Thyme

Equipment you will use

Whisk

Pour the polenta into the baking dish.

Ingredients you will need

Polenta

Equipment you will use

Baking Pan

Let cool to room temperature, then cover and refrigerate for at least 2 hours.

Meanwhile, in a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 1/4 cup, about 15 minutes.

Ingredients you will need

Balsamic Vinegar

Equipment you will use

Sauce Pan

Let cool to room temperature.

Light a grill.

Equipment you will use

Grill

Drizzle the radicchio wedges with olive oil and season with salt and pepper. Grill over moderately high heat until lightly charred and just tender, about 3 minutes per side. Clean the grill with a wire brush.

Ingredients you will need

Salt And Pepper

Olive Oil

Radicchio

Equipment you will use

Grill

Carefully unmold the polenta and cut it into 8 wedges or squares.

Ingredients you will need

Polenta

Brush all over with olive oil. Grill the polenta until it's lightly charred on the bottom and releases easily, 4 minutes per side. Arrange the grilled polenta and radicchio on plates, drizzle with the balsamic reduction and serve.

Ingredients you will need

Olive Oil

Radicchio

Reduction