Braised Treviso on Maranello Polenta
Courtesy of chef Jason Todd Rice
½ cup Terriero Maranello Stone-ground Polenta
3 cups water or stock
3 Tsp Piranske Soline Fior di Sale
¼ cup Casina Rossa Extra Virgin Olive Oil
4 Treviso Radicchio, halved
3 Tbsp Pescia Coriander Honey
4 Tbsp Ritrovo Selections Organic Apple Balsamic
1Tbsp Casina Rossa Fiori & Salt
1Tbsp Chives, finely chopped
Bring water/stock to a boil in a medium stainless steel pot. Slowly stir in the polenta to avoid lumps. Add in the salt. Turn heat down to a simmer and allow to cook for 20-25min. Stirring every minute or so. Be careful of splatter and use a lid on the pot as needed.
When the polenta is thick and tender to the bite, pour into an oiled sheet pan, so that the thickness will be about a ½ inch and allow to cool completely until firm.
Cut 3 inch square pieces and grill well on one side.
Braise the halved heads of Treviso, until just wilted, in about an inch of water with the honey and the Ritrovo Selections Organic Apple Balsamic Vinegar mixed in thoroughly.
Drain off the liquid well and place the Treviso on top of the grilled squares of Polenta, garnish the whole plate with a drizzle of the EVOO, the Fiori & Salt, and chives.