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Grilled Polenta and Radicchio with Balsamic Drizzle


  • 2 cups water
  • 2 cups soy milk
  • 2 garlic cloves, smashed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 cup instant polenta
  • Salt and freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
  • Extra-virgin olive oil, for drizzling and brushing

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