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Creamy Polenta with Radicchio Agrodolce
Photography by Joseph Keller. Styling by Chantal Lambeth.

Creamy Polenta with Radicchio Agrodolce

Headshot of Joe Gitter
By Joe Gitter

Published on March 8, 2026

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Time

1 hour

Yield

Serves 4

Ingredients

Ingredient check list

Why This Recipe Works

Cheesy polenta is often topped with a meat or mushroom ragu, but here we counter the creamy grain with pleasingly bitter radicchio and celery in an agrodolce sauce, a sweet-and-sour reduction of vinegar and sugar with an eye-catching luster. We add a pinch of baking soda to the polenta, which cuts the cooking time in half and eliminates the need for constant stirring. While the polenta cooks, we sauté celery and shallots until they’re softened, add fresh thyme for slightly peppery notes, and reduce red wine vinegar and sugar in the same pan. The vinegar and sugar thicken into the signature agrodolce glaze. Grapes provide pops of appropriately winey sweetness. Charring the radicchio slightly counterbalances the sweetness from the grapes with smoky bitterness.

Before You Begin

You can use fresh parsley if your celery doesn’t come with leaves.

Instructions

  1. Bring 5 cups water to boil in large saucepan over medium-high heat. Stir in ¼ teaspoon table salt and pinch baking soda. Slowly add 1 cup coarse-ground cornmeal in steady stream, stirring constantly. Bring mixture to boil, stirring constantly. Reduce heat to lowest possible setting, cover, and cook for 5 minutes.
  2. Whisk cornmeal to smooth out any lumps, making sure to scrape down sides and bottom of saucepan. Cover and continue to cook, without stirring, until cornmeal is tender but slightly al dente, about 25 minutes. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.) Off heat, stir in 2 tablespoons extra-virgin olive oil and 1 cup grated Parmesan cheese and season with salt and pepper to taste. Cover and keep warm.
  3. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add 3 celery ribs, cut into ½-inch pieces; 2 thinly sliced shallots; and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened and lightly browned, 7 to 9 minutes. Stir in 1 teaspoon minced thyme and cook until fragrant, about 30 seconds. Stir in 1 cup red wine vinegar and 3 tablespoons sugar, bring to simmer, and cook until liquid is thickened to syrupy glaze, about 10 minutes. Transfer to large bowl and stir in ½ cup halved seedless red grapes. Cover with aluminum foil to keep warm.
  4. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add 1 head radicchio, halved, cored, and cut into ½-inch pieces, and cook until browned, about 5 minutes. Transfer to bowl with celery mixture and toss to combine. Transfer polenta to platter and top with radicchio mixture. Sprinkle with 1 cup whole almonds, toasted and coarsely chopped; extra Parmesan; and ½ cup celery leaves and drizzle with extra oil. Serve.

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