Charred Leeks with Creamy Polenta and Peppercorn Dust

For the Charred Leeks

• 4 small leeks (white and light green parts only), trimmed and halved
• 1 tbsp olive oil
• Pinch of salt
• Optional: a few pearl onions or shallots for garnish

For the Creamy Polenta

• ¾ cup fine cornmeal (gluten-free certified)
• 2 ½ cups unsweetened almond or oat milk
• 1 tbsp olive oil or vegan butter
• Salt to taste
• Optional: 2 tbsp nutritional yeast for a cheesy depth

For Garnish

• 1 tsp pink or black peppercorns, crushed
• Smoked paprika or Aleppo chili (optional for heat and color)
• Edible oxalis leaves or microgreens (optional)