Polenta Chestnuts Balsamic Vinegar Roasted Radicchio
medium
Difficulty
medium
Costs
1 hour 50 minutes
Cooking Time
8
Servings
Description
A creamy polenta dish with chestnuts and roasted radicchio, enhanced by balsamic vinegar.
Instructions
- Mix the broth, polenta, chestnuts, sage, and nutmeg in a 4- to 6-quart slow cooker. Cover and cook on high for 1 hour. Stir well, then continue cooking on high, stirring two more times, until smooth and creamy, about 30 minutes.
- Meanwhile, position the rack in the center of the oven and heat to 400F.
- Set the radicchio quarters in a large roasting pan. Drizzle the olive oil and wine over them and sprinkle with salt and pepper. Roast for 15 minutes, nudging the quarters once to make sure they’re not sticking. Sprinkle with the vinegar and sugar and roast until tender and glazed, about 5 minutes longer.
- To serve, divide the polenta among 8 plates. Top each serving with a radicchio quarter plus some of the pan juices.
Ingredients
- 3 cups vegetable broth
- 1 cup rustic, coarse-grained polenta, preferably wholegrain
- 1.5 cups jarred roasted chestnuts, finely chopped
- 1 tablespoon minced fresh sage
- 0.5 teaspoon freshly grated nutmeg
- 2 medium radicchio heads, cut into quarters
- 6 tablespoons olive oil
- 0.25 cup dry but fruit-forward red wine, such as Zinfandel
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons aged balsamic vinegar
- 2 teaspoons sugar
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