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RECIPE: VEGAN MAINS

Chickpea Polenta With Radishes & Broccolini

March 01, 2017 by Hy Serure

Chickpea Polenta With Radishes & Broccolini

This creamy vegan polenta uses high-protein chickpea flour instead of cornmeal. It’s topped with sautéed radishes and broccolini.

SERVES 4
35 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

For the POLENTA:

3 cups vegetable broth
1 cup chickpea flour
2 tablespoons nutritional yeast
sea salt and pepper, to taste

For the VEGETABLES:

1 tablespoon extra virgin olive oil
12 small radishes, cut in half
1 bunch broccolini (about 2 cups), chopped

For SERVING:

4 small handfuls sprouts
1 small handful fresh basil leaves
red pepper flakes, to taste
4 lemon wedges

Instructions

Make the POLENTA:

  • In a lidded, medium saucepan, bring the vegetable broth to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour and nutritional yeast. Carefully transfer the mixture to a blender in two batches (don't fill the blender more than halfway), place a towel over the top, and pulse a few times before blending until smooth.
  • Pour the mixture back into the saucepan, then return the pan to medium-low heat. Continue to whisk constantly for 10-12 minutes, or until the polenta has thickened. Season with salt and pepper to taste.
  • Turn off the heat and cover to keep warm.

Make the VEGETABLES:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the radishes and a pinch of salt.
  • Cook for 5 minutes, until slightly tender.
  • Add the broccolini and cook for 3-5 minutes, until tender.
  • Season with salt and pepper to taste.

Divide the polenta among 4 bowls. Top with the cooked vegetables, sprouts, basil leaves, a sprinkle of red pepper flakes, and a squeeze of fresh lemon. Serve immediately.

Recipe developed exclusively for WELL WITHIN by Amanda Maguire. Photo by Aaron Scott. 


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