Creamy Polenta with Radicchio Agrodolce

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 5 cups water
  • 1/2 t table salt, divided
  • Pinch baking soda
  • 1 cup coarse-ground cornmeal
  • 1/4 cup extra-virgin olive oil, divided, plus extra for drizzling
  • 1 ounce Parmesan cheese, grated (1 cup), plus extra for serving
  • 3 celery ribs, cut into ½-inch pieces, plus ½ cup celery leaves
  • 2 shallots, sliced thin
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • 1 cup red wine vinegar
  • 3 tablespoons sugar
  • 3 ounces seedless red grapes, halved (½ cup)
  • 1 head radicchio (10 ounces), halved, cored, and cut into ½-inch pieces
  • 1/4 cup whole almonds, toasted and chopped coarse

Directions

  1. Bring water to boil in large saucepan over medium-high heat. Stir in ¼ teaspoon salt and baking soda. Slowly add cornmeal in steady stream, stirring constantly. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting, cover, and cook for 5 minutes.
  2. Whisk cornmeal to smooth out any lumps, making sure to scrape down sides and bottom of saucepan. Cover and continue to cook, without stirring, until cornmeal is tender but slightly al dente, about 25 minutes. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.) Off heat, stir in 2 tablespoons oil and Parmesan and season with salt and pepper to taste. Cover and keep warm.
  3. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add celery ribs, shallots, and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 7 to 9 minutes. Stir in thyme and ook until fragrant, about 30 seconds. Stir in vinegar and sugar, bring to simmer, and cook until liquid is thickened to syrupy glaze, about 10 minutes. Transfer to large bowl and stir in grapes. Cover with aluminum foil to keep warm.
  4. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add radicchio and cook until browned, about 5 minutes. Transfer to bowl with celery mixture and toss to combine. Serve polenta with radicchio mixture, sprinkling with almonds, extra Parmesan, and celery leaves and drizzling with extra oil.