Polenta Al Radicchio Ai Ferri
Submitted by chali
Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
45 minPolenta al radicchio ai ferri translates loosely as ‘grilled polenta and radicchio', and it’s a northern Italian antipasto that punches way above its ingredient count. Firm chilled polenta gets sliced into rectangles, brushed with olive oil, and grilled (or broiled) until the outside crisps and takes on those smoky char marks.
Meanwhile, quartered radicchio goes on the same grill. Heat transforms it: the bitter chicory mellows into something deeper, darker, and sweeter, with leaves that soften and blister at the edges.
The final plating is about texture contrast. Crispy polenta underneath, tender torn radicchio on top, a generous drizzle of good olive oil, and a splash of vinegar if you want a touch of acidity to cut the richness.
Use firm, chilled polenta. Day-old leftovers from the fridge are ideal because they hold their shape on the grill.
Pro Tips
- Pat the polenta dry before oiling. Surface moisture steams instead of searing and prevents those grill marks.
- Oil the grill grates (not just the polenta) to prevent sticking. A paper towel dabbed with oil, held with tongs, works well.
- Don’t rush the radicchio. It needs enough heat contact to char and soften, around 3 to 4 minutes per side.
- Let the polenta crust set before trying to flip. Pull too soon and the slice breaks apart.
Variations
Ingredients
Directions
Preheat a broiler or fire up a grill.
Cut the cooled polenta into 1 ½×3 inch rectangles and brush lightly with olive oil.
To grill, cook the polenta until it is lightly crispy and marked with the characteristic brown stripes on both sides.
To broil, set thepolenta on a broiler pan about 4 inches from the heat and broil, turning once, until the slices are golden and slightly crisp at the edges.
Remove and set on a platter.
While the polenta is broiling, discard any bruised outside leaves of the radicchio, cut it in half lengthwise and then cut into quarters.
Wash and dry each piece carefully.
Drizzle half the olive oil over the radicchio and season with salt and pepper.
Set on an oiled broiler or on the barbecue.
As the radicchio begins to soften and darken in colour, turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into small pieces.
Arrange over the polenta and drizzle with the rest of the olive oil and vinegar if you desire.
Taste for salt. Add freshly ground pepper and serve hot or at rom temperature.
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