Grilled Polenta and Radicchio with Balsamic Drizzle
"Chef Ryan Poli of the soon-to-open Tavernita in Chicago became interested in vegan cooking because his girlfriend follows a mostly vegan diet. "It was difficult to cook for her at home," he says. "I couldn't just open the fridge and make something. I had to really think." This relatively simple dish of grilled polenta and radicchio proves it's possible to create something deeply delicious, substantial and vegan with just a handful of ingredients...."
INGREDIENTS
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2 cups water
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2 cups soy milk
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2 garlic cloves, smashed
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1 rosemary sprig
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1 thyme sprig
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1 cup instant polenta
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Salt and freshly ground pepper
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1 cup balsamic vinegar
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2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
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Extra-virgin olive oil, for drizzling and brushing
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