Creamy Polenta with White Beans and Roasted Broccoli Recipe


White beans and dietary yeast give this polenta a creamy and tacky style, with out the dairy. Add some roasted broccoli and a drizzle of chili oil, and you have a simple, filling meat-free dinner!

Pictures Credit score:
Erin Alderson

The cooler months at all times deliver the consolation meals out in full pressure. Pasta and casseroles are often the large hit in my household. However for me, it’s all concerning the creamy polenta. Throughout fall and winter, I’ve been identified to eat a bowl that consists solely of creamy, tacky polenta.

Often, I add greens, however the consolation meals actually is within the polenta base. In my ebook, there’s nothing fairly as satisfying.


After all, if you happen to’re seeking to make creamy polenta and also you’re vegan, some gadgets have to vary. Cheese is out of the query. You could possibly use vegan butter and cheeses, however I hardly ever have these gadgets available since I don’t at all times prepare dinner vegan.

So I flip to one in every of my favourite vegan mixtures: beans and dietary yeast.

Vegan Polenta with Broccoli

What Is Dietary Yeast?

Dietary yeast is wonderful primarily for its nutty, cheese-like taste. It’s usually utilized in vegan cooking due to its taste profile and dietary advantages.

Dietary yeast is yeast that has been deactivated (in contrast to baker’s yeast, which remains to be lively). Whereas it’s not a 1:1 substitute for cheese, the flavour profile is comparable sufficient that it passes. Consider it as just like grated Parmesan.

Dietary yeast is nice to make use of as a popcorn topping or in vegan cheese-like recipes, like mac and cheese. You’ll find it within the well being meals part or the majority bins of most gourmand grocery shops, equivalent to Entire Meals, or you possibly can purchase it on-line.

Beans Make Polenta Creamy!

As for the beans, I really like the protein enhance they provide the polenta base. White beans are nice as a result of their texture purees right into a clean cream-like texture that blends completely into the polenta. All it takes is a stable whiz in a blender with a little bit of olive oil.

And naturally, if you happen to’re not vegan, you’re welcome so as to add cheese or butter to your polenta! Right here’s the recipe for tips on how to make fundamental creamy polenta.

Vegan Polenta Recipe


This polenta is nice with many of the veggies within the brassicas household. Roast up broccoli florets, as I’ve executed right here, or swap in cauliflower or Brussels sprouts. These all make nice additions to the polenta bowl.

I additionally like so as to add a drizzle of chili oil over the entire bowl. It’s straightforward to deliver collectively—it’s a easy infusion of olive oil and chili flakes over low warmth. This chili oil can also be nice as a topping for grain bowls, pizza, and morning eggs—actually, anyplace the place you would possibly use conventional sizzling sauce. Nonetheless, if you happen to don’t wish to undergo the difficulty of creating it, simply drizzle the oil and sprinkle the chili flakes on high.


Creamy Polenta with White Beans and Roasted Broccoli Recipe



For the polenta:

  • 2 cups water
  • three/four teaspoon salt
  • 1/2 cup yellow polenta

For the roasted broccoli:

  • four cups chopped broccoli
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt

For the white beans:

  • 1 cup white beans, home made or canned, drained and rinsed
  • three tablespoons olive oil
  • 1 tablespoon dietary yeast
  • 1 teaspoon garlic powder
  • 1/four teaspoon onion powder
  • Pinch of salt

For the chili oil:

  • 1/four cup olive oil
  • 2 teaspoons chili flakes


1 Make the polenta: Carry the water and salt for the polenta to a boil over medium warmth in a 2-quart saucepan. As soon as it is boiling, add the polenta and whisk till the polenta is totally included.

Decrease the warmth (as little as it will possibly go) and prepare dinner the polenta for 20 to 25 minutes, stirring each 5 to 10 minutes with a whisk to interrupt up any clumps.

2 Roast the broccoli: Warmth your oven to 425˚F. Organize the chopped broccoli on a rimmed baking sheet and toss with the two tablespoons of olive oil and salt. Roast till the broccoli is tender and starting to char, about 15 to 20 minutes.

three  Make the bean puree: Whereas the polenta and broccoli are cooking, mix the drained beans with the olive oil, dietary yeast, garlic powder, onion powder, and salt within the bowl of a meals processor or in a excessive velocity blender. Puree till clean, including a number of tablespoons of water as wanted to assist clean it out.

When the polenta is completed cooking, stir the bean puree into the polenta.

four Make the chili oil: Warmth the oil in a small skillet. Add the chili flakes, take away from the warmth, and let it relaxation till able to serve. (You can also make this forward of time!)

5 Assemble the bowls: Divide the polenta amongst 4 bowls. High with the broccoli and a drizzle of the chili oil.

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Erin Alderson

Erin Alderson is a photographer/videographer dwelling in Sacramento, CA. She at present runs Grove Haus Studio, specializing in capturing the tales behind meals/farms by means of visible media and recipes. Erin may also be discovered sharing recent, vegetarian recipes on her website, Naturally Ella.

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