Ingredients
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1 ½ cups whole grain polenta
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1 cup whole grain buckwheat flour
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3 ½ cups water
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1 cup vegetable broth
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1 teaspoon salt
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¼ cup unsalted butter, at room temperature, cubed
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6 ounces Taleggio cheese at room temperature, cubed
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1 large head radicchio
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1 teaspoon olive oil
Directions
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Whisk polenta and buckwheat flour together in a bowl.
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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.
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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.
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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.
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Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.
Nutrition Facts (per serving)
| 665 | Calories |
| 32g | Fat |
| 73g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 665 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 17g | 87% |
| Cholesterol 85mg | 28% |
| Sodium 1616mg | 70% |
| Total Carbohydrate 73g | 27% |
| Dietary Fiber 8g | 29% |
| Total Sugars 6g | |
| Protein 24g | 49% |
| Vitamin C 25mg | 28% |
| Calcium 377mg | 29% |
| Iron 7mg | 41% |
| Potassium 463mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
