This flavorful combination of creamy polenta, roasted broccoli, and white beans puree provides a comforting meal that is not only satisfying but also easy to prepare. The kick of the homemade chili oil adds a unique twist that elevates the dish to new culinary heights.
Most of the ingredients for this recipe should be readily available in your pantry. However, yellow polenta may not be a staple in every household. This finely ground cornmeal is usually found in the pasta or international food aisle of your local supermarket. Additionally, nutritional yeast is a unique ingredient that adds a cheesy, nutty flavor to the white beans puree. You can typically find it in the health food or specialty section.
Ingredients for Creamy Polenta with Roasted Broccoli Recipe
Yellow polenta: This finely ground cornmeal forms the base of our creamy polenta. It absorbs the liquid and swells up during cooking to create a smooth, creamy texture.
Broccoli: This nutrient-rich vegetable adds a healthy crunch to the dish. Roasting brings out its natural sweetness.
White beans: The base for our puree, these beans are packed with protein and fiber, adding a creamy, satisfying element to the dish.
Olive oil: Used for roasting the broccoli and making the chili oil, its fruity flavor enhances the overall taste of the dish.
Nutritional yeast: This deactivated yeast adds a cheesy, nutty flavor to the white beans puree.
Garlic powder and Onion powder: These ingredients add depth and savory notes to our white beans puree.
Chili flakes: This is what gives our homemade chili oil its kick. Adjust the amount based on your heat preference.
One reader, Jacki Jaime says:
This creamy polenta with roasted broccoli recipe is a game-changer! The polenta is so smooth and flavorful, and the roasted broccoli adds a delightful crunch. The bean puree is a fantastic addition, and the chili oil gives it a nice kick. It's a must-try for anyone looking for a comforting and satisfying meal.
Techniques Required
How to make polenta: Boil water and salt in a saucepan, then add polenta and cook for 20-25 minutes, stirring occasionally.
How to roast broccoli: Toss broccoli with olive oil and salt, then roast in a preheated oven at 425°F until tender and slightly charred, about 15-20 minutes.
How to make bean puree: Combine drained beans with olive oil, nutritional yeast, garlic powder, onion powder, and salt in a food processor or blender. Puree until smooth, adding water as needed.
How to make chili oil: Heat oil in a skillet, add chili flakes, then let it rest until ready to serve.
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.
Serves:
Ingredients
For the Polenta:
- 2cupswater
- ¾tspsalt
- ½cupyellow polenta
For the Roasted Broccoli:
- 4cupsbroccoli,chopped
- 2tbspolive oil
- ½tspsea salt
For the White Beans:
- 1cupwhite beans,homemade or canned, drained and rinsed
- 3tbspolive oil
- 1tbspnutritional yeast
- 1tspgarlic powder
- ¼tsponion powder
- pinchsalt
For the Chili Oil:
- ¼cupolive oil
- 2tspchili flakes
Instructions
Polenta:
-
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.
Chili oil:
-
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.
Nutrition
- 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
Technique tip related to for creamy polenta with roasted broccoli recipe
To ensure your polenta is creamy and lump-free, it's crucial to whisk it continuously as you add it to the boiling water. This will help to evenly distribute the grains and prevent them from clumping together. Additionally, frequent stirring during the cooking process will help to maintain a smooth consistency. For the broccoli, cutting them into even pieces will ensure they roast uniformly. Lastly, when making the chili oil, be sure not to overheat the oil as it can cause the chili flakes to burn and result in a bitter taste.
Time-Saving Tips for Preparing Creamy Polenta and Roasted Broccoli
Prep ahead: Chop the broccoli and make the bean puree in advance to cut down on cooking time.
Multitask: While the polenta is cooking, roast the broccoli and make the chili oil to save time.
Use a food processor: Utilize a food processor to quickly puree the beans for the recipe.
Batch cooking: Make a larger batch of polenta and roasted broccoli to have leftovers for future meals.
Organize ingredients: Pre-measure and organize all the ingredients before starting to streamline the cooking process.
Substitute Ingredients For Creamy Polenta With Roasted Broccoli Recipe
yellow polenta - Substitute with cornmeal: Cornmeal can be used as a substitute for polenta as they are both made from ground corn. Cornmeal may have a slightly coarser texture, but it will work well in this recipe.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli in this recipe. It has a similar texture and will roast nicely with the same seasonings.
white beans - Substitute with cannellini beans: Cannellini beans are a good substitute for white beans as they have a creamy texture and mild flavor, which will work well in this recipe.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil. It has a mild flavor and a high smoke point, making it suitable for roasting the broccoli.
sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for sea salt. It has a similar texture and flavor, and can be used in the same quantity as sea salt.
nutritional yeast - Substitute with parmesan cheese: Parmesan cheese can be used as a substitute for nutritional yeast to add a savory, umami flavor to the white beans.
chili flakes - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute for chili flakes to add heat and flavor to the chili oil.
Essential Kitchen Tools for Making Creamy Polenta and Roasted Broccoli
2-quart saucepan: A small saucepan used for cooking the polenta.
Whisk: Used to stir and incorporate the polenta while cooking.
Rimmed baking sheet: Used to roast the broccoli in the oven.
Food processor or high speed blender: Used to make the bean puree.
Small skillet: Used to heat the oil and chili flakes for the chili oil.
Storage and Freezing Guidelines for Creamy Polenta and Roasted Broccoli
- To store leftover creamy polenta, let it cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days.
- When ready to reheat, add a splash of water or milk to loosen the polenta and stir well. Heat gently in a saucepan over medium-low heat, stirring frequently, until warmed through.
- Leftover roasted broccoli can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the broccoli on a baking sheet and warm in a 350°F (175°C) oven for about 5-7 minutes, or until heated through.
- To freeze the polenta, let it cool completely, then transfer it to a freezer-safe container or resealable plastic bag. It will keep in the freezer for up to 3 months. Thaw the polenta in the refrigerator overnight before reheating.
- Note: The texture of the polenta may change slightly after freezing and thawing, becoming a bit more grainy or watery. To restore its creamy consistency, reheat the polenta in a saucepan over medium-low heat, stirring frequently and adding a little extra water or milk as needed.
- It's not recommended to freeze the roasted broccoli, as it may become mushy and lose its texture upon thawing. For best results, enjoy the roasted broccoli fresh or store it in the refrigerator for a few days.
How To Reheat Leftovers
To reheat leftover creamy polenta, place it in a saucepan over medium-low heat. Stir in a small amount of water or milk to help loosen the polenta and restore its creamy texture. Cook, stirring frequently, until heated through and smooth.
Alternatively, you can reheat the polenta in the microwave. Transfer the polenta to a microwave-safe bowl and add a splash of water or milk. Cover the bowl with a damp paper towel to prevent splattering. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the polenta is heated through and creamy.
For the roasted broccoli, preheat your oven to 350°F (175°C). Arrange the leftover broccoli on a baking sheet and drizzle with a little olive oil. Roast in the preheated oven for 5-7 minutes, or until the broccoli is heated through and slightly crispy around the edges.
If you prefer, you can also reheat the roasted broccoli in a skillet on the stovetop. Heat a tablespoon of olive oil in a skillet over medium heat. Add the leftover broccoli and sauté for 3-4 minutes, stirring occasionally, until heated through and slightly crispy.
To reheat the white bean puree, transfer it to a saucepan and heat over medium-low heat, stirring occasionally. If the puree seems too thick, add a small amount of water or olive oil to help thin it out and restore its smooth consistency.
Once all the components are heated through, assemble the bowls by dividing the reheated polenta among serving bowls. Top with the reheated roasted broccoli and a drizzle of the reserved chili oil. Serve immediately and enjoy your leftover creamy polenta with roasted broccoli recipe!
Random Fact about this recipe:
The creamy polenta with roasted broccoli recipe is a delicious and nutritious dish that combines the creaminess of polenta with the earthy flavor of roasted broccoli. This dish is a great source of fiber, protein, and essential nutrients, making it a healthy and satisfying meal option. Additionally, the white bean puree adds a creamy texture and a boost of plant-based protein. The chili oil drizzle adds a spicy kick, enhancing the overall flavor profile of the dish. This recipe is a perfect option for a cozy and comforting dinner, and it's a great way to incorporate more vegetables and plant-based proteins into your diet.
Is Creamy Polenta with Roasted Broccoli Economical for Home Cooking?
This creamy polenta with roasted broccoli recipe is highly cost-effective, utilizing affordable ingredients like polenta, broccoli, and white beans. The recipe's simplicity and use of basic pantry staples make it budget-friendly for a household. The approximate cost for a household of 4 people is around $10, making it a great economical choice. Overall Verdict: 9/10
Is Creamy Polenta with Roasted Broccoli Healthy?
This creamy polenta with roasted broccoli recipe is a healthy and nutritious dish. The polenta provides a good source of complex carbohydrates, while the broccoli is packed with vitamins, minerals, and fiber. The white beans add protein and fiber to the dish, making it a well-rounded meal. The use of olive oil provides healthy monounsaturated fats, and the nutritional yeast adds a boost of B vitamins. The chili oil adds a flavorful kick without relying on excessive amounts of salt or unhealthy fats.
To make this recipe even healthier, consider the following suggestions:
- Use low-sodium vegetable broth instead of water to cook the polenta for added flavor and nutrients
- Experiment with different varieties of beans, such as chickpeas or black beans, to change up the texture and flavor profile
- Add more vegetables to the roasting pan, such as bell peppers, zucchini, or cherry tomatoes, to increase the nutrient density of the dish
- Sprinkle some fresh herbs, like basil or parsley, over the finished bowls for an extra pop of flavor and a boost of antioxidants
- Replace some of the olive oil with vegetable broth or water when pureeing the beans to reduce the overall fat content
Editor's Opinion on This Delightful Creamy Polenta Recipe
The combination of creamy polenta, roasted broccoli, and white bean puree in this recipe creates a delightful harmony of flavors and textures. The creamy polenta provides a comforting base, while the roasted broccoli adds a satisfying crunch and depth of flavor. The white bean puree brings a velvety richness, tying the dish together beautifully. The addition of chili oil provides a subtle kick, elevating the overall dish. This recipe is a wonderful example of how simple, wholesome ingredients can come together to create a truly memorable and satisfying meal.
Enhance Your Creamy Polenta With Roasted Broccoli Recipe with These Unique Side Dishes:
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Why trust this Creamy Polenta With Roasted Broccoli Recipe:
This recipe offers a delightful combination of creamy polenta and roasted broccoli, creating a harmonious blend of textures and flavors. The incorporation of white beans adds a creamy and nutritious element, while the addition of chili oil provides a subtle kick of heat. The use of nutritional yeast enhances the umami flavor, making this dish both satisfying and wholesome. Trust in the simplicity and balance of these ingredients to elevate your dining experience.
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