Polenta and ground buckwheat mix with buttery Taleggio cheese and grilled radicchio in this dish from the mountains surrounding Bergamo in Northern Italy.
- 1 ½ cups whole grain polenta
- 1 cup whole grain buckwheat flour
- 3 ½ cups water
- 1 cup vegetable broth
- 1 teaspoon salt
- ¼ cup unsalted butter, at room temperature, cubed
- 6 ounces Taleggio cheese at room temperature, cubed
- 1 large head radicchio
- 1 teaspoon olive oil
- Whisk polenta and buckwheat flour together in a bowl.
- Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
- Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
- Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
- Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.