How To Make Creamy Polenta With Roasted Broccoli
The vegan twist to this creamy polenta recipe is going for white beans and nutritional yeast, and don’t forget to top it off with roasted broccoli.
Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it’s boiling, add the polenta and whisk until the polenta is fully incorporated.
Lower the heat and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.
To roast the broccoli:
Heat your oven to 425 degrees F. Arrange the chopped broccoli on a rimmed baking sheet and toss with 2 tablespoons of olive oil and salt.
Roast until the broccoli is tender and begins to char for about 15 to 20 minutes.
While the polenta and broccoli are cooking, combine the drained beans with olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high-speed blender.
Puree until smooth, adding a few tablespoons of water as needed to help smooth it out. When the polenta is done cooking, stir the bean puree into the polenta.
Heat the oil in a small skillet. Add the chili flakes, remove them from the heat, and let them rest until ready to serve.
Divide the polenta among four bowls. Top with the broccoli and a drizzle of chili oil.
- Calories: 554.90kcal
- Fat: 31.62g
- Saturated Fat: 4.39g
- Monounsaturated Fat: 22.29g
- Polyunsaturated Fat: 3.58g
- Carbohydrates: 54.07g
- Fiber: 11.94g
- Sugar: 3.24g
- Protein: 17.92g
- Sodium: 734.90mg
- Calcium: 170.15mg
- Potassium: 1236.41mg
- Iron: 6.57mg
- Vitamin A: 30.88µg
- Vitamin C: 81.71mg
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