Broccoli

“Cheesy” Polenta w/ Garlicky Broccoli and Chickpeas

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Serves 4-6

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer. 

Having to cook a healthy dinner at the end of a long day can, at times, seem like an impossible task. Our favorite recipes are ones that come together in under 20 minutes and still manage to be super satisfying and packed with flavor. Polenta is the perfect base for this type of weeknight meal. It’s creamy, comforting, vegan, gluten-free and cooks up in a flash. We love giving ours a cheesy flavor with nutritional yeast, and topping it with garlicky broccoli and chickpeas.

Roasted Garlicky Broccoli and Chickpeas

2 broccoli crowns, cut into bit size pieces (about 7 cups of florets)

1 ½ cups chickpeas (drained and rinsed if from a can)

3 cloves garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp tamari

1 tsp sea salt

1 tsp minced fresh rosemary

freshly ground black pepper, to taste

“Cheesy” Polenta

4 cups vegetable stock

2 ½ cups water

1 tsp sea salt

2 cups polenta (quick cooking)

¼ cup extra virgin olive oil

¼ cup nutritional yeast

¼ cup chopped parsley

PREP

Preheat oven to 400º.

 

Roasted Garlicky Broccoli and Chickpeas

In a large bowl, toss broccoli florets, chickpeas, minced garlic, olive oil, tamari, sea salt, minced rosemary and freshly ground black pepper until combined. Spread on a baking sheet.

Cook for 17-18 minutes (stirring every 4-5 minutes to be sure that garlic doesn’t burn), or until broccoli is tender.

While broccoli is cooking, prepare polenta.

“Cheesy” Polenta

Add vegetable stock, water, and sea salt to a large pot and bring to a boil.

Reduce heat to medium low and gradually whisk in polenta. Cook until the mixture is thick and creamy, whisking continuously, for about 6 to 7 minutes.

Remove polenta from heat and stir in extra virgin olive oil, nutritional yeast, and chopped parsley.

 

Notes + Serving Tips

Ladle a portion of polenta into a bowl and top with broccoli and chickpeas. Serve immediately.