John Kernick
Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 425° F. Oil a 9-inch springform pan or pie plate; set aside.

Step 2

In a medium saucepan, bring 2¼ cups water to a boil.

Step 3

Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 4 to 5 minutes.

Step 4

Stir in the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Using a spoon, spread the polenta over the bottom and up the sides of the prepared pan.

Step 5

In a bowl, combine the radicchio, tomatoes, and mozzarella, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Step 6

Spoon the mixture over the polenta and bake until the polenta is crisp around the edges, 20 to 25 minutes.

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Ratings & Reviews

/5
Reviews
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