Polenta with radicchio vegetables

Name: Polenta with radicchio vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Whipped cream; 200 ml Milk; 20 g Butter; 7-10 Tbsp Salt; 150 g Corn semolina (polenta); 2 (approx. 100 g) small onions; 3-4 Stem(s) Thyme; 6 (750 g) Red Radicchio of Treviso; 4-5 Tbsp Olive oil; 4 discs Parma ham; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sugar; 7-8 TABLESPOONS Balsamic vinegar; 7-10 Tbsp grated nutmeg

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Whipped cream
200 ml Milk
20 g Butter
7-10 Tbsp Salt
150 g Corn semolina (polenta)
2 (approx. 100 g) small onions
3-4 Stem(s) Thyme
6 (750 g) Red Radicchio of Treviso
4-5 Tbsp Olive oil
4 discs Parma ham
7-10 Tbsp Pepper
2-3 TABLESPOONS Sugar
7-8 TABLESPOONS Balsamic vinegar
7-10 Tbsp grated nutmeg

Directions

1
Bring cream, milk and 700 ml water to the boil. Add butter and about 1 teaspoon salt. Stir in semolina and continue stirring over low heat for 4-5 minutes. Then cover and let it swell for about 15 minutes on the switched off hotplate. Stir 1-2 times in between
2
Onions peel and cut into fine slices. Wash the thyme, shake dry and pluck into large pieces. Clean, wash and drain the radicchio. Halve or quarter the radicchio
3
Heat 1 tablespoon of oil in a large frying pan. Fry the Parma ham in it until crispy, turning. Remove immediately and let it drain on kitchen paper. Put 2 tablespoons of oil into the hot pan. Fry half the radicchio, onions and thyme for about 2 minutes, turning them over. Season with salt and pepper and remove. Add 1-2 tbsp. oil to the pan and fry the remaining radicchio, onions and thyme in the same way. Add sugar, vinegar and approx. 100 ml water, put the whole radicchio back into the pan, bring to the boil, cover and cook for approx. 1 minute.
4
Break Parma ham roughly into pieces. Season creamy polenta with salt and nutmeg and arrange in 4 deep plates. Spread radicchio on top and sprinkle with Parma ham chips