Seared Radicchio with Warm Polenta

For the polenta:

4 cups whole milk

1 tsp salt

1/2 tsp coarse ground pepper

1 cup fine cornmeal

1 1/2 Tbsp butter

1 1/2 tsp extra virgin olive oil

1/4 cup grated Parmigiano-Regianno

For the raddichio:

2 large heads raddichio, preferably Trevisano

1/4 cup extra virgin olive oil

1/4 tsp salt

1/4 tsp cracked black pepper

2 tsp fresh thyme leaves

3 Tbsp grated Pecorino cheese

1 Tbsp balsamic vinegar

Pour the milk, salt and pepper into a wide pot and set it over medium-high heat.

Once the milk comes to a boil, reduce the heat to medium and, while whisking constantly, slowly pour in the cornmeal. Whisk as the polenta simmers for 3 -5 minutes , or until it tastes fully cooked. If the mixture is thick or sludgy, add enough hot water to loosen.

Remove the pot from the heat and whisk in the butter, olive oil and cheese. If needed, season with additional salt and pepper. Cover to keep warm.

Remove the raddichio’s outer leaves, if dark or bruised. With a paring knife trim its bottom, making sure to leave the core intact. Quarter the raddichio lengthwise and toss the wedges in a bowl with the olive oil, salt and pepper.

Place a cast iron pan or heavy skillet over medium-high heat. Once the pan is very hot, lay half the raddichio, cut side down, into the pan. Turning the wedges often, cook for 3 -5 minutes, or until each side is nicely browned and the raddichio is warmed through.

Transfer the raddichio to warm plates. Drizzle balsamic vinegar over top and finish each plate with a sprinkle of the thyme and Pecorino.