Soft polenta and sweetcorn with grilled red chicory

  • Prep: 10m
  • Cook: 30m
  • Serves: 4

This soft white polenta contrasts beautifully with tangy chicory (or endive) for a comforting vegan dinner.


  1. Bring the water to the boil in a medium sized saucepan, season with salt and slowly whisk in the polenta from a height.
  2. Once all of the polenta is added swap the whisk for a wooden spoon. Turn down the heat to very low until the polenta is just bubbling slightly and continue to stir occasionally for 30 minutes.
  3. Blanch the whole sweetcorn for 7-8 minutes, remove from the boiling water and leave to cool for a few minutes before cutting vertically down and removing all of the kernels from the cob.
  4. Remove the ends from the chicory and cut each piece in half. Rub the flat edge of each half with a little olive oil and salt. Grill the cut chicory flat side down on a hot grill until golden brown.
  5. Stir the Saikyo Sweet Miso into the soft polenta and mix well, then add in the sweetcorn kernels and give it a stir until it is all evenly combined.
  6. Divide the polenta between 4 plates. Turn over the grilled red chicory to check for colour and once ready place the grilled chicory, rocket and cress onto the plates.
  7. Drizzle a little olive oil and fresh lemon juice over the salad leaves to finish, and serve.


All to be sourced organic where possible

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Tideford Organic

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