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Creamy Polenta with White Beans and Roasted Broccoli
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy vegan polenta with white beans and nutritional yeast, topped with roasted broccoli and a spicy chili oil drizzle for a satisfying meat-free meal.
Ingredients:
  • For the polenta:
  • 2 cups water
  • 3/4 teaspoon salt
  • 1/2 cup yellow polenta
  • For the roasted broccoli:
  • 4 cups chopped broccoli
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • For the white beans:
  • 1 cup white beans, homemade or canned, drained and rinsed
  • 3 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt
  • For the chili oil:
  • 1/4 cup olive oil
  • 2 teaspoons chili flakes
Instructions:
  • Prepare the polenta by boiling water and salt in a 2-quart saucepan. Add the polenta once boiling and whisk until fully combined. Simmer on lowest heat for 20-25 minutes, stirring every 5-10 minutes to ensure a smooth consistency.
  • Preheat the oven to 425°F for the broccoli while the polenta is cooking.
  • Prepare the roasted broccoli: Spread the chopped broccoli on a baking sheet, drizzle with 2 tablespoons of flavorful olive oil, and season with salt. Roast until beautifully tender and slightly charred, usually 15 to 20 minutes.
  • Prepare the bean puree by blending drained beans, olive oil, nutritional yeast, garlic powder, onion powder, and salt in a food processor or high-speed blender until smooth, adding water as needed. Stir the bean puree into the cooked polenta.
  • Prepare the chili oil by warming the oil in a small skillet, then infuse it with chili flakes before setting it aside to infuse until serving. (Optional: Make in advance for ease!)
  • Create a beautiful bowl: Separate the polenta evenly into four bowls. Layer broccoli on top and finish with a dash of chili oil.

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