grilled portobello, radicchio, creamy polenta

[Guest guest]

from the singing italian chef

 

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<mx2 source= " MasterCook 6.0 " date= " February 10, 2001 " >

<Summ>

<Nam>

Grilled Portobello Mushrooms and Treviso Radicchio over Creamy Polenta

</Nam></Summ>

<RcpE name= " Grilled Portobello Mushrooms and Treviso Radicchio over Creamy

Polenta " author= " Andy Lo Russo, Sing & amp; Cook Italian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Grilled Portobello Mushrooms and Treviso Radicchio over Crea

 

Recipe By :Andy Lo Russo, Sing & Cook Italian

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Heads Treviso radicchio

4 Portobello mushrooms

6 tablespoons red wine vinegar or aged balsamic

2 cloves garlic -- thinly sliced

4 anchovy fillets -- finely chopped

1 bunch marjoram -- leaves removed, bare

8 tablespoons extra virgin olive oil

Mascarpone Cheese Polenta (Creamy Polenta) -- see

separate recipe

 

Preheat grill.

 

Cut radicchio lengthwise and place in a glass ovenware dish.

 

Clean out the center of the portobellos. Put in the same dish.

 

In a small bowl, mix vinegar, garlic, anchovies, marjoram and olive oil. Pour

over the radicchio and portobellos and let sit for one hour.

 

Make creamy polenta (see recipe).

 

Place portobellos and radicchio on the grill and cook until lightly charred on

one side, about 4 to 5 minutes. Dredge in the marinade. Cut portobellos in long

cuts and place on top of the polenta with the radicchio.

Source:

" www.singingchef.com. "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 690 Calories; 39g Fat (50.4% calories

from fat); 16g Protein; 71g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol;

234mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 1221 0 4722 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Dishes

</CatT>

</CatS>

<IngR name= " Treviso radicchio " unit= " Heads " qty= " 4 " code= " I " >

<INtI>

1221

</INtI>

</IngR>

<IngR name= " Portobello mushrooms " qty= " 4 " code= " I " ></IngR>

<IngR name= " red wine vinegar or aged balsamic " unit= " tablespoons " qty= " 6 "

code= " I " >

<INtI>

4722

</INtI>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " code= " I " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " anchovy fillets " qty= " 4 " code= " I " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " marjoram " unit= " bunch " qty= " 1 " code= " I " >

<IPrp>

leaves removed, barely chopped

</IPrp>

</IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 8 " code= " I " ></IngR>

<IngR name= " Mascarpone Cheese Polenta (Creamy Polenta) " code= " R " >

<IPrp>

see separate recipe

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat grill.

</DirT>

<DirT>

Cut radicchio lengthwise and place in a glass ovenware dish.

</DirT>

<DirT>

Clean out the center of the portobellos. Put in the same dish.

</DirT>

<DirT>

In a small bowl, mix vinegar, garlic, anchovies, marjoram and olive oil. Pour

over the radicchio and portobellos and let sit for one hour.

</DirT>

<DirT>

Make creamy polenta (see recipe).

</DirT>

<DirT>

Place portobellos and radicchio on the grill and cook until lightly charred on

one side, about 4 to 5 minutes. Dredge in the marinade. Cut portobellos in long

cuts and place on top of the polenta with the radicchio. </DirT>

</DirS>

<Srce>

www.singingchef.com.

</Srce>

</RcpE>

<RcpE name= " Mascarpone Cheese Polenta (Creamy Polenta) " author= " Andy Lo Russo,

Sing & amp; Cook Italian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Mascarpone Cheese Polenta (Creamy Polenta)

 

Recipe By :Andy Lo Russo, Sing & Cook Italian

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cold water

2 cups whole milk

1 cup yellow cornmeal (Polenta)

2 ounces Mascarpone cheese

salt

Freshly ground black pepper

 

In a pot, over medium heat, bring the water and milk to a boil. Slowly stir in

the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir

in enough of the cream for a smooth and creamy texture. season with salt and

pepper. remove from the heat and serve immediately.

 

Source:

" www.singingchef.com. "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 388 Calories; 11g Fat (26.1% calories

from fat); 11g Protein; 60g Carbohydrate; 7g Dietary Fiber; 36mg Cholesterol;

72mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2

Fat.

 

 

Nutr. Assoc. : 0 0 27014 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " cold water " unit= " cups " qty= " 2 " code= " I " ></IngR>

<IngR name= " whole milk " unit= " cups " qty= " 2 " code= " I " ></IngR>

<IngR name= " yellow cornmeal (Polenta) " unit= " cup " qty= " 1 " code= " I " >

<INtI>

27014

</INtI>

</IngR>

<IngR name= " Mascarpone cheese " unit= " ounces " qty= " 2 " code= " I " ></IngR>

<IngR name= " salt " code= " T " ></IngR>

<IngR name= " Freshly ground black pepper " code= " T " ></IngR>

<DirS>

<DirT>

In a pot, over medium heat, bring the water and milk to a boil. Slowly stir in

the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir

in enough of the cream for a smooth and creamy texture. season with salt and

pepper. remove from the heat and serve immediately.

</DirT>

</DirS>

<Srce>

www.singingchef.com.

</Srce>

</RcpE></mx2>

 

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