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.