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Vegan Baked Polenta with Radicchio
Vegan Baked Polenta with Radicchio
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Vegan baked polenta with creamy vegan cheese blend and bitter radicchio, inspired by a classic Lombardy recipe.
Ingredients:
  • 3 teaspoons olive oil, divided
  • 1.5 cups vegetable broth
  • 1.5 cups water, divided
  • 0.75 cup unsweetened oat milk
  • 1.5 cups medium grind, whole-grain cornmeal (such as Bob's Red Mill®)
  • 0.5 cup sliced yellow onion
  • 0.5 cup shredded carrot
  • 1 medium head radicchio, cored and thinly sliced
  • 0.5 teaspoon coarse ground black pepper
  • 3 (1 ounce) slices vegan smoked Gouda
  • 3.5 ounces vegan shredded mozzarella
Instructions:
  • Preheat your oven to a toasty 355 degrees F (180 degrees C) and generously grease an 8x8-inch baking pan with 1 teaspoon of flavorful olive oil.
  • In a large pot, bring vegetable broth and 1 cup of water to a boil over high heat. Reduce heat to medium and maintain a gentle boil. Pour in unsweetened oat milk and bring to a boil. Gradually sprinkle in cornmeal, whisking continuously to prevent lumps. Lower heat to medium-low and stir until polenta thickens. Add extra water if necessary. Cook and stir until polenta is creamy and thickened, approximately 20 minutes.
  • In a skillet, heat 2 teaspoons of olive oil. Saute onion and carrot until just starting to soften. Add radicchio and cook until wilted. Season with pepper and turmeric. Cook for about 5 minutes until vegetables are tender.
  • Layer half of the polenta on the bottom of the greased baking dish. Add half of the vegan Gouda, half of the vegan mozzarella, and half of the radicchio mixture evenly on top. Repeat with the remaining polenta, cheeses, and radicchio mixture for a delicious layering of flavors.
  • Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbling. Rest for 5 minutes before serving.

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