White Polenta with Charred Radicchio

Cook Time 40 minutes

Servings 4


250g of best quality white polenta (not instant)

2L chicken stock + extra

25g butter

2 large handfuls of finely grated Parmesan, plus extra to garnish

2 tbsp extra virgin olive oil

1 small radicchio, quartered

1 tsp best quality balsamic glaze

Salt & pepper


Bring the stock to the boil in a pot and rain in the polenta, whisk regularly to ensure no clumping or sticking for 25-30 minutes or until thick and smooth in texture. Once cooked, remove from the heat and fold through the butter and parmesan, and salt.

Heat a grill over high heat. Drizzle a tablespoon of the oil over the radicchio and season with salt and pepper. Grill for 2-3 minutes or until caramelised on both sides. Place in a bowl and drizzle over balsamic.

Spoon polenta into shallow plates and top with radicchio. Drizzle over a little extra balsamic if desired and top with extra cheese and a splash of extra virgin olive oil.


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