• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home / Recipes / Course / Dinner

    6 Jul 3, 2016 Dinner  |   Jump to Recipe

    Baked Cheddar Polenta with Grilled Brats and Radicchio

    The 4th of July is almost here, and I’ve got new recipe to up your grilling game.

    This post may contain affiliate links.

    Baked Cheddar Polenta with Grilled Bratwurst and Radicchio

    The base of this hearty dish is a tender mound of creamy polenta infused with cheddar cheese, Parmesan and garlic.  The polenta cooks in the oven, making preparation super simple.  Yummy Johnsonville Brats are then charred on a hot grill beside two halves of purple radicchio.  The bitter cabbage turns golden and wilted on the outside while the inside remains fresh and crisp.  Each radicchio half is sliced and tossed with lemon juice and olive oil, then mixed with juicy bits of bratwurst.  The colorful topping is spooned atop the warm polenta, then finished with small leaves of bright basil.  The bitterness of the radicchio salad balances the richness of the polenta and brats while the basil ties it all together.

    Serve this baked polenta for a 4th of July party (or any backyard barbecue) alongside more traditional offerings like hamburgers or hotdogs.  The polenta cooks for just 30 minutes in the oven, allowing plenty of time to grill up all the meats and veggies!  Continue reading for the recipe.

    Baked Cheddar Polenta with Grilled Bratwurst and Radicchio Ingredients

    This method for cooking polenta was inspired by Martha Stewart.  Typically, polenta is prepared on the stove top, and requires a lot of stirring and attention.  Simple to prepare, but time consuming.  The oven method is much easier.  Liquids and seasonings are added at the beginning with the polenta.  The soupy mix is then cooked, covered, in a hot oven for 30 minutes.  Stirring is required around minute 15, and the mixture will still look very wet.  After the full 30 minutes, you’ll see that most of the liquid has been absorbed by the cornmeal.  Butter, milk and cheese are then added at the end.  Deliciously creamy results without all of the hassle!

    Grilled Bratwurst and Radicchio

    Baked Cheddar Polenta

    Baked Cheddar Polenta with Grilled Bratwurst and Radicchio

    Baked Cheddar Polenta with Grilled Brats and Radicchio

    by Brandon Matzek
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 1 cup polenta
    • 2 cups water
    • 1 1/2 cups whole milk, divided, plus more as needed
    • 2 garlic cloves, grated or minced
    • Kosher salt
    • Freshly ground black pepper
    • 4 tablespoons unsalted butter
    • 1/2 cup grated sharp cheddar cheese
    • 2 tablespoons grated Parmesan cheese
    • 1 head of radicchio, halved
    • Olive oil
    • 1 package (1 lb 3 oz.) Johnsonville Original Brats
    • Juice of 1/2 lemon, about 1 tablespoon
    • Small basil leaves, for sprinkling

    Instructions
     

    • Preheat an oven to 425°F. Preheat a grill (preferably charcoal) to medium-high heat.
    • Add polenta, water, 1 1/4 cups milk, garlic, 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper to a shallow pan or dutch oven, whisking to combine. Cover and bake until polenta has absorbed most of the liquid (30 mins), stirring halfway through. Finish the polenta by stirring in butter, 1/4 cup milk, cheddar and Parmesan. Season to taste with additional salt and pepper. If the polenta firms up, stir in a little more milk to loosen up. Cover and keep warm until ready to serve.
    • Meanwhile, drizzle the radicchio with olive oil, so it's evenly coated. Season all over with salt. Grill the radicchio, cut-side down, beside the brats. Cook until the radicchio is charred (about 3 minutes), then flip over and cook for 1 minute more. The brats will need 8 to 9 minutes total and a flip halfway through. Thinly slice the radicchio, then toss with lemon juice and 1 tablespoon of olive oil. Season to taste with kosher salt. Also slice the brats.
    • To serve, top polenta with radicchio salad and sliced brats. Finish with a sprinkling of small basil leaves (or torn big leaves). Enjoy immediately!
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Dinner Recipes

    • Truffle Butter Chicken Thighs Recipe
    • Instant Pot Chicken Tacos
      Instant Pot Chicken Tacos Recipe
    • Roasted Chicken and Delicata Squash
      Roasted Chicken Thighs and Delicata Squash Recipe
    • Grilled Lemon Pepper Chicken Recipe
      Grilled Lemon Pepper Chicken Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Dinner Tags: basil, black pepper, bratwurst, cheddar cheese, garlic, kosher salt, lemon, milk, parmesan cheese, polenta, radicchio

    Reader Interactions

    Comments

    1. Kevin | Keviniscooking says

      July 3, 2016 at 3:02 pm

      Cheesy grits or a bowl of cheesy polenta, I’m all in. This looks outstanding. Methinks the grilled and charred brats & radicchio would compliment the cheesy polenta perfectly. Happy 4th of July to you both.

      Reply
      • Brandon Matzek says

        July 5, 2016 at 10:55 am

        Thanks Kevin! Yeah me too. Also good with shrimp or roasted vegetables. Hope you two had a great holiday weekend!

        Reply
    2. sippitysup says

      July 11, 2016 at 4:46 pm

      Radicchio and Brats. Very intriguing. I love sausage with polenta and this makes the concept so sophsticated. GREG

      Reply
      • Brandon Matzek says

        July 12, 2016 at 9:07 am

        Thanks Greg!! The bitterness of the cabbage is a nice balance to the rich sausage and polenta.

        Reply
    3. Sarah @ Snixy Kitchen says

      July 12, 2016 at 1:08 pm

      I LOVE polenta, but I hardly ever make it because of the attention it requires. I love this method that’s easier to prepare – Adding this to my to-do list soon!

      Reply
      • Brandon Matzek says

        July 13, 2016 at 8:08 am

        Definitely give this method a try. SO much easier!

        Reply
    4. Cesar Bouie says

      July 19, 2016 at 9:49 am

      Karym, yes rabbit stew is delicious! do you out pine nuts and olives in it? love ooxx

      Reply
    5. Katie says

      July 22, 2016 at 7:33 am

      I have just started subscribing to your blog this month, and am enjoying it so much! I looked in several stores for dry polenta yesterday and didn’t have any luck. I ended up finding yellow corn grits at Sprouts. Could that work as a substitute? Would I need to change any ratios or cook times in the recipe? Thank you in advance!

      Reply
      • Brandon Matzek says

        July 22, 2016 at 8:30 am

        Hi Katie! So glad you are enjoying the recipes. Polenta and grits can be substituted for each other. The grind may be a little different, but the ratios and cook times should be the same. Please let me know how it turns out!!

        Reply
        • Katie says

          July 25, 2016 at 9:24 am

          5 stars
          I got the chance to try this recipe for dinner last night, and it was delicious! What a great way to feed a large group, too. Thanks for reply last week; the yellow corn grits worked perfectly.

          Reply
          • Brandon Matzek says

            July 25, 2016 at 9:30 am

            Yay!!! Thanks for sharing results Katie.

            Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
      Pork Ribs on the Grill
    • Sriracha Aioli Recipe
      Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
      Zucchini Pizza Recipe
    • Jorge's Green Chilaquiles Recipe
      Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2024 Kitchen Konfidence

    Scroll Up

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.