Some ingredients can be tricky to work with when you have leftover portions from other dishes. Happened to me with raddichio, which is an amazing but excessively bitter green. Like all members of the lettuce family the countdown was on to use it fast or risk wilted spoilage, and I’m too poor for lost produce.
Cheap, easky and delicious solution was Balsamic Roasted Raddichio with Polenta.
Polenta cooks differently depending upon the size of the grain. But if you’re usually cooking rice or pasta don’t be surprised if the recommended time is quite high. A good, evenly cooked polenta can take up to 40 minutes on a low heat if the cut is coarse–the package you’re reading is no typo.
As your pot of polenta gets lovely, you can dress your raddichio. Cut the stem portion off but you can leave them in wedges or thick pieces.. Sorry that I’m not one to measure, but the mixture is salt, pepper, olive oil and a lot of balsamic. If you can’t gauge the appropriate amounts of these things chances are you probably shouldn’t be trying this at all. Just go easy on the salt, the rest with drip off. Set your oven to a hot 450 degrees (F) and when it heats you can pop those leaves in for about 13 minutes. Let them cool and then slice or chop them to your preference.
With the polenta… polenta is great but usually made poorly so few incorporate it as a food staple. Here’s my trick: you have to heavily season that shit. Milk, butter and salt. Start piling it in as you taste. For healthier versions go with stock and aromatics. Thing is, polenta has marvelous texture, but falls short on flavor.
I finished my lunch with a small bit of simple, store-bought marinara sauce (no shame in buying pre-made product if you use it well) and some diced red pepper and arugula for color. I sometimes go overboard with garnishing but I love color.
Oh, and I have soy milk and vegan butter substitute (I’m mainly lactose intolerant) so this was also 100% vegan. Light, simple, comforting.