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Soft Polenta With Grilled Portobello And Treviso

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Ingredients

4 heads Treviso radicchio

4 portobello mushrooms

6 tablespoons red wine vinegar

2 cloves garlic, thinly sliced

4 anchovy fillets, finely chopped

1 bunch marjoram, leaves removed, barely chopped

8 tablespoons virgin olive oil

4 cups water plus 2 tablespoons salt

1 cup polenta

1/2 cup stracchino cheese

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