Vegan Polenta with Radicchio and Taleggio

Prep: 15 mins

Cook: 40 mins

Difficulty: Medium

Serves: 6

kcal	fat	saturates	carbs
350	15g	5g	48g

sugars	fibre	protein	salt
2g	5g	8g	1.5g

Why I Love Italian Vegan Polenta with Radicchio and Taleggio

I’ve always had a deep appreciation for blending the traditional with the innovative, particularly when it comes to my culinary adventures. That’s precisely why I’m wildly excited to share with you a recipe that’s not just your typical Italian dish. Allow me to introduce my take on the Vegan Polenta with Radicchio and Taleggio. This mouth-watering combination is surely one that your tastebuds won’t forget anytime soon.

The Beauty in Polenta

When it comes to Italian dishes, the beauty often lies in their simplicity. Polenta, a dish that traces its humble origins to ancient Roman times, is a prime example of this. Made from ground cornmeal, it’s the equivalent of the southern United States’ grits. I love how it serves as a platform for showcasing a wide array of flavors. In this Vegan Polenta with Radicchio and Taleggio recipe, it delivers a creamy, satisfying warmth that works in perfect harmony with the slight bitterness of radicchio and the robust taste of vegan taleggio.

The Influence of Lidia Bastianich

Now, I can’t share this Vegan Polenta with Radicchio and Taleggio recipe without giving a shoutout to the wonderful Lidia Bastianich. Lidia, an Italian chef, author, and television host, has been a significant inspiration on my culinary journey. While traditional polenta dishes often use cheese made from animal milk, I’ve chosen to use vegan taleggio cheese in this one – a nod to the current culinary trend of plant-based diets.

Creating the Dish

When creating this dish, I wanted to conjure up a feast both for the eyes and the palate. So let’s get down to business. Begin by simmering your polenta in a vegetable broth until it’s wonderfully creamy. In a separate pan, sizzle your radicchio quarters in a spill of good-quality extra virgin olive oil, along with finely minced garlic and a splash of vegan red wine. Season to taste with a sprinkling of sea salt and a grinding of black peppercorns, and let it commingle until the radicchio wilts down and fully absorbs those sumptuous flavors. Then it’s just a matter of topping your bowl of creamy polenta with this vibrant mixture, followed by a melt-in-your-mouth topping of vegan taleggio and a garnish of freshly chopped parsley. Simple, elegant, and utterly delicious!

What You’ll Need

1 1/2 cups of polenta
6 cups of vegetable broth
1/3 cup of extra-virgin olive oil
2 heads of radicchio, quartered
2 cloves of garlic, minced
Salt to taste
Pepper to taste
1/2 cup of vegan red wine
1/2 cup of vegan taleggio cheese, sliced
Freshly chopped parsley for garnish

ALLERGENS: None

Method

Step One

Start by bringing the vegetable broth to a boil in a large saucepan. Gradually whisk in the polenta until it is fully incorporated. Reduce the heat to low, allowing the mixture to simmer. Stir frequently to avoid any lumps forming. Continue cooking for about 30 minutes until the polenta is creamy.

Step Two

While the polenta is cooking, heat the olive oil in a separate skillet over medium heat. Add the quartered radicchio to the skillet. Cook for 5-7 minutes until the radicchio starts to wilt and brown slightly.

Step Three

Next, add the minced garlic, and a generous pinch of salt and pepper to the skillet. Continue to cook, stirring occasionally until the garlic becomes fragrant.

Step Four

Pour in the wine, and let it simmer for a few minutes to allow the alcohol to evaporate. Continue to cook the radicchio until it is tender and the wine has reduced.

Step Five

When the polenta is done, pour it into a serving dish. Top it with the cooked radicchio. Arrange the slices of vegan taleggio cheese on top of the radicchio.

Step Six

Finally, place the dish under a broiler and broil until the cheese is melted and starting to brown. Sprinkle with freshly chopped parsley before serving. Enjoy your vegan polenta with radicchio and taleggio. Remember, this meal is best served warm.

Vegan Polenta with Radicchio and Taleggio