Seared Polenta with Garlicky Radicchio | culture: the word on cheese

Ingredients

• 1 cup polenta (medium- or fine-ground cornmeal)
• 1 cup whole milk
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter (plus more for greasing pan)
• 1 cup grated fontina
• Extra-virgin olive oil (for searing)
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic (thinly sliced)
• 5 ounces prosciutto (cut into 1/4-inch dice)
• 3 heads radicchio (halved, cored, and cut into 1-inch-thick wedges)
• Kosher salt and freshly ground black pepper (to taste)