Pre heat the oven to 220 c. In a large pan bring the milk and cream to the boil. Whisk in the polenta and cook in a high heat for about 5 min until it thickens. Turn down the heat and cook for about 30 minutes, stirring every 5 minutes, until the polenta have the consistency of porridge. While the polenta is cooking, get a griddle pan hot. Cut the radicchio in half or quarters. Season with salt and pepper, brush with the oil and griddle them until they colour about 5 minutes, turning them regularly. Take the radicchio out and on to a roasting tray, turn the heat down under the griddle pan. Season the meat, brush with olive oil and sprinkle with rosemary. Put the meat on the griddle pan and cook for a few minutes on each side. While the meat is cooking put the radicchio in the oven. When the meat is cooked to your liking, serve.

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