Title: Polenta al radicchio ai ferri (polenta & gril
 Categories: Appetizers, Italian, Vegetarian
      Yield: 8 Servings
 
           Polenta, cooked as above
           Olive oil
      1 md Head radicchio
    1/4 c  Olive oil
           Salt & pepper
           Vinegar, optional
 
  Preheat a broiler or fire up a grill.  Cut the cooled polenta into 1
  1/2" X 3" rectangles & brush lightly with olive oil. To grill, cook
  the polenta until it is lightly crispy & marked with the
  characteristic brown stripes on both sides.  To broil, set thepolenta
  on a broiler pan about 4" from the heat & broil, turning once, until
  the slices are golden & slightly crisp at the edges. Remove & set on
  a platter. While the polenta is broiling, discard any bruised outside
  leaves of the radicchio, cut it in half lengthwise & then cut into
  quarters. Wash & dry each piece carefully. Drizzle half the olive oil
  over the radicchio & season with salt & pepper. Set on an oiled
  broiler or on the barbecue. As the radicchio begins to soften &
  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 & drizzle with the rest of the olive oil & vinegar
  if you desire.  Taste for salt.  Add freshly ground pepper & serve
  hot or at rom temperature.