Creamy Polenta with Caramelized Belgian Endive

If you haven’t heard of Sarah Britton yet, you’re missing out. Her blog My New Roots has been an inspiration for years and her first cookbook is filled with amazing recipes such as caramelized fennel on herbed polenta. It inspired me to create this recipe for Creamy Polenta with Caramelized Belgian Endive. Polenta is one of my favorite fall comfort foods. Combined with roasted vegetables like today’s Belgian endive, it makes a really flavorful and filling meal.

I like to add tons of turmeric and black pepper to it. Turmeric will give this polenta a gorgeous deep yellow color, and it will boost your immune system, warm your body and help you to control your appetite + reduce cravings for sweet snacks. Black pepper will boost the absorption of curcumin so your body is able to use it.

Creamy Polenta with Caramelized Belgian Endive

SERVES: 4 people

EQUIPMENT: large saucepan or pot, large skillet

INGREDIENTS:

Polenta

3 cups water (or more if needed)
2 cups plant-based milk, unsweetened (almond, light coconut…)
1 teaspoon Himalayan crystal salt or sea salt
1 teaspoon vegetable stock powder (or extra salt)

1 cup cornmeal
2 tablespoons nutritional yeast (for a ‘cheesy’ flavor)
1 tablespoon olive oil
½ teaspoon turmeric powder
Black pepper

Caramelized Belgian Endive

Coconut oil (or olive oil)
4-6 Belgian endive stalks, cut lengthwise into thin wedges
Sprinkle of coconut sugar (optional)
Black pepper and Himalayan crystal salt or sea salt

DIRECTIONS:

Polenta

1. Heat the water and milk together with the salt and vegetable stock powder in a large saucepan until simmering.
2. Slowly whisk in the cornmeal. Stir constantly for a few minutes to prevent clumping.
3. Reduce the heat and leave the polenta to simmer. Cook according to the instructions on the bag of the cornmeal. Most types of polenta take 20 minutes or longer to cook. If the polenta becomes too thick, add more water and whisk until smooth.
4. Once your polenta is ready (it will be creamy and smooth instead of gritty), remove from the heat and add the nutritional yeast, olive oil, turmeric and black pepper. Whisk until well combined.

Caramelized Belgian Endive

1. While the polenta is cooking, cut the Belgian endive stalks lengthwise into thin wedges.
2. Heat some coconut oil in a large skillet on medium-high heat. Add the Belgian endive wedges to the skillet. Reduce the heat to medium, and season with salt and black pepper. After two minutes or so, I usually cover the skillet with a lid so the endive becomes more tender. Do not stir or move the Belgian endive until it is golden on the bottom.
3. When all the pieces have browned, flip them onto the uncooked side and leave them to cook until golden. At this point you could add a sprinkle of coconut sugar or a drizzle of maple syrup for a deeper caramelized flavor. Season with more salt and black pepper if needed.
4. Serve the polenta with the caramelized Belgian endive, fresh herbs and a drizzle of olive oil.

JULIE’S TIPS & TRICKS:

• This polenta will stay fresh for at least 3 days in an airtight container in the refrigerator.
• Not a fan of Belgian endive? You can top this polenta with any type of vegetables: fennel, mushrooms, tomato, eggplant, kale, chard…

Now I would love to hear from you! Have you ever tried polenta before? Do you like it creamy and soft, baked until firm or fried until crunchy? Definitely let me know by leaving a comment down below.

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