Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    treviso radicchio heads
   4                    portobello mushrooms
   6      tablespoons   red wine vinegar
   2                    garlic cloves -- thinly sliced
   4                    anchovy fillets -- finely chopped
   1      bunch         marjoram -- leaves removed,
                        -- barely chopped
   8      tablespoons   virgin olive oil
   4      cups          water
   2      tablespoons   salt
   1      cup           polenta
     1/2  cup           stracchino cheese

Preparation:

Preheat grill. Split radicchio lengthwise and place in glass ovenware dish. Remove feet of portobellos. Split and place feet and caps in same dish. In a small bowl, mix vinegar, garlic, anchovies, marjoram and olive oil. Pour over radicchio and portobellos and let stand one hour. In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Add stracchino, stir through and set off heat. Place portobellos and radicchio on grill and cook until just lightly charred on one side, about 4 to 5 minutes, and then turn. Cook 3 to 4 more minutes and remove, dredge in marinade and place around perimeter of large platter. Pour polenta in center and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D18)