Polenta Taragna With Taleggio And Radicchio Recipes

Steps:

• Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
• Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
• Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
• Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
• Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
• Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

Steps:

• Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
• Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
• Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
• Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

Steps:

• Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer.
• Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps. Keep the mixture at a bare simmer and stir frequently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the sides of the pan.
• Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelted. Transfer the polenta to a serving platter and serve immediately.
• Recommended Wine: 1991 Vintage Tunina, Jermann