Polenta Taragna with Taleggio and Radicchio Recipe

Ingredients

• 1.5 cups whole grain polenta
• 1 cup whole grain buckwheat flour
• 3.5 cups water
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.25 cup unsalted butter, at room temperature, cubed
• 6 ounces Taleggio cheese at room temperature, cubed
• 1 large head radicchio
• 1 teaspoon olive oil