Ingredients
2 c. water
2 c. soy milk
2 clove garlic
1 sprig rosemary
1 sprig thyme
1 c. instant polenta
salt
Freshly ground pepper
1 c. balsamic vinegar
2 head radicchio
extra-virgin olive oil
Preparation
Step 1Lightly 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. Remove from the heat, and let steep for 10 minutes.Step 2Discard 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. Pour the polenta into the baking dish. Let cool to room temperature, then cover and refrigerate for at least 2 hours.Step 3Meanwhile, in a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 1/4 cup, about 15 minutes. Let cool to room temperature.Step 4Light a 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.Step 5Carefully unmold the polenta and cut it into 8 wedges or squares. 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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
