Serves 4

  • 3 Tbsp. olive oil, divided
  • 4 large portobello mushrooms, halved and thickly sliced (1/4") crosswise
  • 1 tsp. plus a pinch of kosher salt, divided
  • 1/2 tsp. ground black pepper
  • 1 (6-ounce) head radicchio, cored and sliced into 1"-wide strips
  • 2 1/2 Tbsp. balsamic vinegar
  • 4 scallions, cut into 1" lengths
  • 2 garlic cloves, minced
  • 1/2 cup mushroom or beef broth
  • 1 cup instant polenta
  • 3 Tbsp. unsalted butter
  • 1/2 cup grated Parmesan
  • 2 Tbsp. coarsely chopped Italian parsley

Active time: 25 minutes
Total time: 30 minutes

In a large skillet over medium heat, heat 2 Tbsp. oil. Add mushrooms; season with ½ tsp. salt and pepper; cover; and cook, stirring a few times, until liquid has evaporated and mushrooms are browned, about 8 minutes. Transfer mushrooms to a medium bowl. To skillet, add remaining 1 Tbsp. oil and radicchio. Add pinch of salt and stir well. Cover and cook until radicchio begins to caramelize, about 4 minutes. Add balsamic vinegar and stir well. Return mushrooms to skillet, along with scallions and garlic, and cook 2 minutes. Add broth, cover, and remove from heat.

In a large saucepan, bring 5 cups water to a boil. Stir in polenta and cook over medium heat, whisking until thickened and starting to pull away from sides of pan, about 5 minutes. Season with remaining ½ tsp. salt. Stir in 2 Tbsp. butter and Parmesan.

Swirl in remaining 1 Tbsp. butter. Divide polenta among 4 plates. Top with mushroom mixture, garnish with parsley, and serve.


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