polenta radicchio & leek
POLENTA WITH RADICCHIO AND LEEK
2 red radicchios from Treviso
2 medium-sized leeks
300 g cornmeal
2 liters of water, salt pepper to taste
Extra-virgin olive oil ( two tablespoons)
Bring salted water to a boil, sprinkle in cornmeal, stir continuously to prevent lumps from forming.
Add a little extra virgin olive oil.
Wash and slice the shallots, brown them in a pan where you have added a drizzle of extra virgin olive oil.
Wash and chop the radicchio, and also the leek. Add them to the shallots that you have previously browned. Let it season, season with salt and pepper. Cook on low heat until you get a kind of cream ( or leave some larger pieces to decorate the polenta).
Once the polenta is cooked, add the vegetables you have thus boiled and enjoy this healthy and quick dish.
In general, Treviso red radicchios are low in calories, with about 5 calories per 100 grams. Leeks and shallots have similar calorie content, with about 30-40 calories per 100 grams. Cornmeal has about 360 calories per 100 grams, while extra virgin olive oil has about 900 calories per 100 grams.