More pork n' polenta
Here's a plate of polenta with pork medallions, radicchio sauce, sauteed spinach and radicchio shreds (veggies from the farm). I'm always paranoid about the bitterness of radicchio, so I went a little overboard with the preparation. First, it was salted and pressed, then steamed briefly and then simmered in milk with a bit of butter. Which turned out fine, but maybe it could just have been sauteed in olive oil. Whatever. Was tasty even if I, in all likelihood, cooked all the nutrition out of it.