This Creamy Polenta with Caramelized Chicory will be your new favorite winter comfort food. It is incredibly creamy, full of flavor and very filling, especially if you combine it with fried vegetables.
Creamy Polenta with Caramelized Chicory [Vegan]
- 3 cups water (or more if necessary)
- 2 cups of non-dairy milk, unsweetened (almond, light coconut ...)
- 1 teaspoon Himalayan salt or sea salt
- 1 teaspoon vegetable broth powder (or extra salt)
- 1 cup of cornmeal
- 2 tablespoons of nutritional yeast flakes (for a 'cheesy' taste)
- 1 tablespoon of olive oil
- 1/2 teaspoon of turmeric powder
- Black pepper
- Coconut oil (or olive oil)
- 4 to 6 stalks of chicory, cut in quarters lengthwise
- Pinch of coconut blossom sugar (optional)
- Black pepper and Himalayan salt or sea salt
- Bring the water to the boil together with the milk, the salt and the vegetable broth powder.
- Lower the heat and add the cornmeal bit by bit. Stir well for several minutes so that the cornmeal does not clump.
- Let the polenta simmer for a while. The cooking time depends on the type of cornmeal you use (stated on the package). Most types of polenta need 20 minutes or longer until they are ready. If your polenta is too thick, you can stir in some extra water.
- Remove the cooking pot from the fire once the polenta is ready. You will notice that the result is nice and creamy and contains almost no grains. Add the noble yeast flakes, olive oil, turmeric and black pepper. Mix well.
- Cut the chicory lengthwise into quarters or even finer.
- Heat some coconut oil in a large pan and then add the pieces of chicory. Reduce the heat from high to medium, and season with salt and black pepper. After a few minutes, I cover the pan with a lid so that the chicory cooks faster. Do not stir too much in the pan until the chicory is baked golden brown.
- When all the pieces are well baked, turn them over so that the top can also caramelise. Add some coconut blossom sugar or maple syrup for a deeper caramelised taste. If necessary, season with extra salt and pepper.
- Serve the polenta with the caramelized chicory, fresh herbs and possibly a little olive oil.
This polenta remains freshly sealed in the refrigerator for at least 3 days. Not a fan of chicory? You serve this polenta with any vegetables: fennel, mushrooms, tomato, aubergine, kale, chard...