Polenta Medallions with Caramelized Radicchio

17/11/2023

The plate of polenta medallions with caramelized radicchio is a delicious encounter between Northern Italian cuisine and a touch of sweetness given by the caramelization. Here is the recipe:

Ingredients

250 g of polenta flour
1 L of water
Salt to taste
1 head of red Treviso radicchio
2 tablespoons of sugar
2 tablespoons of balsamic vinegar
50 g of butter
Salt and pepper to taste
grated Parmesan cheese (optional)
Extra virgin olive oil

Preparation

Start by preparing the polenta: bring the water to a boil in a large pot, salt to taste and slowly pour the polenta flour, stirring continuously to avoid lumps.
Cook the polenta for the time indicated on the package (usually between 30 and 45 minutes), stirring occasionally.
Once ready, pour the polenta onto a damp work surface or into a rectangular mold, leveling it to a thickness of about 1-2 cm. Allow to cool completely.
In the meantime, clean the radicchio, cut it into strips and wash it well.
In a wide pan, melt the butter and add the sugar. When the sugar starts to caramelize, add the radicchio and sauté for a few minutes.
Deglaze with the balsamic vinegar and allow the radicchio to caramelize well, adjusting with salt and pepper. Remove from the heat when the radicchio is soft and the sauce has reduced.
Cut medallions from the cooled polenta using a pastry cutter or a glass.
Heat a non-stick pan and lightly grease it with olive oil. Grill the polenta medallions on both sides until they are golden and crispy.
Serve the polenta medallions hot, layered with the caramelized radicchio. If desired, you can finish with a sprinkling of grated Parmesan cheese.

Curiosity

Red Treviso radicchio is known not only for its slightly bitter taste that matches well with the sweetness of caramelization but also for its antioxidant properties. Moreover, radicchio is a versatile ingredient that lends itself to many types of cooking, from grilling to caramelization, as in this dish.

Enjoy your meal!