Thursday, September 27, 2018

Broccoli Polenta

I'm thinking you could serve this as a soft Polenta as well, a stand in for mashed potatoes.  Either way, it's a nice twist on regular old polenta.

Broccoli Polenta
Veganomicon: The Ultimate Vegan Cookbook

3 1/2      cups vegetable broth or water
1/2         teaspoon salt, depending how salty your broth is
1            cup polenta corn grits (polenta)
2            tablespoons olive oil
4            cups very well-chopped broccoli, stalks and tops (pieces should be no larger
                     than 1/4” inch)

**I added a tablespoon of Nutritional Yeast

Prepare an 8” square baking dish and set aside.

Bring the water/broth and salt, if using, to a boil in a medium saucepan.  Add the polenta in a slow, steady stream, mixing with a whisk as you pour it.  Add the broccoli and olive-oil, and lower the heat to low.  Cover and let simmer for 15 minutes, stirring often.  Turn off the heat, cover and let sit for 10 more minutes, stirring occasionally.  **I added a tablespoon of Nutritional Yeast for extra flavoring.

Spoon the polenta into prepared dish, spread it out evenly.  Refrigerate for about an hour. Cut into squares and cook.

You can pan fry or broil – I pan fried.

Preheat a nonstick pan over medium heat.  Pour a very thin layer of olive oil into the pan.  Place the polenta slices in the pan and cook on both sides for about 5 minutes each, until lightly browned.  (Mine took a bit longer to brown).

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