Type what you have

Ingredients

• ✓ taleggio cheese
• whole grain polenta
• buckwheat flour
• water
• vegetable broth
• salt
• butter
• radicchio
• olive oil

Instructions

1. 1 Whisk polenta and buckwheat flour together in a bowl.
2. 2 Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
3. 3 Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
4. 4 Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
5. 5 Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ taleggio cheese
• olive oil
• garlic
• asparagus
• grape tomato
• lemon juice
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. 3 Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. 4 Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. 5 Scatter cooked grape tomatoes around the wrapped asparagus.
6. 6 Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. 7 Continue baking until bacon is crisp, 5 to 7 minutes more.

By MikeAndKim