Ingredients
Polenta
1 C coarse polenta
3.5 C water
1 small yellow onion, brunoises
¼ C extra virgin olive oil
¼ C grated parmesan cheese
¼ C mascarpone cheese
TT Salt and fresh ground black pepper
Currant Sofrito
1 C pine nuts
2 C dried currants
8 ea garlic cloves passed through a microplane
1 oz Calabrian chili, cleaned and chopped
2 C extra virgin olive oil
rosemary sprigs
Gastrique
1 C golden balsamic vinegar
1 C sugar
1⁄2 red onion, sliced
Directions
Polenta Method
Preheat oven to 350˚. Heat 3.5 cups of water to simmer. While the water is heating, place the finely diced yellow onion in a medium pot, add oil and lightly season with salt. Sweat the onion on medium heat with the pot lid on to increase the steam. Cook until completely soft and ensure there is no color on the onion. Add the polenta and stir with a whisk to incorporate the oil and onion throughout. Carefully add in the water and continue to whisk the mixture. Once water is added, cover and place into the oven. Bake for 35 min.
Remove polenta from the oven and remove the lid. Stir in the cheeses, ensuring the polenta is released from the pot’s corners. Taste for salt and pepper; add if needed. Once the cheese is thoroughly mixed in, pour the polenta into a baking dish with 2” high sides and allow to cool to room temperature. Place in the refrigerator for at least 4 hours.
Remove the polenta from the pan and cut into squares. (2”x 2” or desired size)
Currant Sofrito Method
Soak the currants in warm water to rehydrate them for 30 minutes, then strain off the water. In a medium sauce pot, add pine nuts and EVOO and heat at medium-low heat until the nuts just begin to turn golden. Add in the garlic and whisk into the oil and nut mixture. Allow the garlic to slowly cook until you see it begin to turn golden. Add in the currants and the Calabrian chili. Turn the heat off and add in the rosemary. Let sit until at room temperature. Store in a jar in the refrigerator for up to a month.
Gastrique Method
Place all ingredients into a small sauce pot. Bring to a boil, whisking to ensure the sugar dissolves. Allow to simmer for 10 minutes and strain to cool.
Final Preparation & Plating
Dust the polenta with fine flour, such as rice flour (keeping this dish gluten-free), and fry to a crisp. Pan fry with canola oil in a pot that would allow you to have an inch to 1.5” of oil. Allow each side to get golden and crispy. Remove and place on a paper towel. Place the polenta on a plate and top it with a generous spoon of the sofrito. Mix the radicchio in a bowl with enough salt to lower the bitterness of the leaf, mix with olive oil and a small splash of vinegar (sherry, balsamic, or champagne are desired), and top the polenta cake. Drizzle the gastrique over and around the dish and finish with a sprinkle of fleur de sel. Enjoy.
Serves 8