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.