Parmesan Polenta with Grilled Endive and Balsamic Vinegar

The polenta on its own – sure! But grilling the endive like this is not recommended. This is my first time cooking (maybe even eating too now that I think about it) endive so I wasn’t quite sure what I was in for as I grabbed the plastic wrapped leafy vegetable from the grocery store shelf. Well in case you haven’t had endive either, it’s a rather bitter green. I knew it was somewhat bitter to begin with, but I didn’t exactly know how bitter. I imagined the sweetness from the balsamic vinegar would offset this, but some things can only go so far. So next time I would either do more than just simply grilling it (such as sweating it in butter to soften the leaves and then adding various flavorings) or chop it up so that the grill can effect more surface of the vegetable to get more the the grilled flavor.