Radicchio Treviso with polenta

Name: Radicchio Treviso with polenta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Whipped cream; 200 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg; 150 g Polenta (corn semolina); 2 small onions; 3-4 Stem(s) Thyme; 6 Radicchio (z.B. Rosso di Treviso; approx. 750 g); 4-5 Tbsp Olive oil; 4 discs Parma ham; 2-3 TABLESPOONS Sugar; 7-8 TABLESPOONS dark balsamic vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Whipped cream
200 ml Milk
1 TABLESPOON Butter
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg
150 g Polenta (corn semolina)
2 small onions
3-4 Stem(s) Thyme
6 Radicchio (z.B. Rosso di Treviso; approx. 750 g)
4-5 Tbsp Olive oil
4 discs Parma ham
2-3 TABLESPOONS Sugar
7-8 TABLESPOONS dark balsamic vinegar

Directions

1
Bring cream, milk, 700 ml water, butter and 1 teaspoon salt to the boil in a saucepan. Stir in polenta and cook for 4-5 minutes at low heat while stirring. Then let polenta swell for about 15 minutes on a switched off stove, covered, stirring 1-2 times.
2
In the meantime peel the onions and cut them into thin slices. Wash the thyme and dab dry. Clean, wash and drain the radicchio and cut into halves or quarters lengthwise.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the ham until crispy. Drain on kitchen paper. Heat the remaining oil in the frying fat. Fry the radicchio, onions and thyme in it in portions for about 2 minutes.
4
Season radicchio vegetables with salt, pepper and sugar. Deglaze with vinegar and about 100 ml water, bring to the boil and simmer for about 1 minute.
5
Break the ham into pieces. Season the polenta with salt and nutmeg and serve with radicchio vegetables and ham chips.