Recipe for Polenta Purée and Chestnut Fricassée

Chop the onions into small dice, then place them in a pan and cover with water. Cook until all the water has evaporated. Add 1 tablespoon of olive oil, then cover and continue cooking for 10 minutes, stirring regularly.

Coarsely chop the chestnuts and chickpeas with a knife. Place them in the pan, add 70 g of water, season with salt and pepper, and continue cooking for 5 minutes. There should be a bit of water left at the end of cooking.

Prepare the polenta puree: pour 150 g of plant-based milk and 150 g of water into a saucepan. Bring to a boil, then remove from heat. Gradually add the polenta, mixing with a whisk, then return to low heat for 2 minutes until the mixture thickens. Remove from heat.

Add the remaining plant-based drink and the cream, then whisk again. Season with salt and pepper, and add nutmeg and 1 teaspoon of olive oil. Taste and adjust the seasoning if necessary.

To finish, divide the mixture between 2 or 3 bowls, then add the chestnut stew.