This is an example of what pretty little surprises my lackluster stock of food had in store. I didn’t want to go grocery shopping, but I did have two ingredients – broccoli and polenta. So, here’s the deliciousness two main ingredients are capable of making in all their simple and perfect glory.
Broccoli will make you glow.
Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.
Broccoli Polenta Cakes
Keywords: side dish vegan vegetarian broccoli polenta corn flour
Ingredients (12 muffins)
- 3 cups water
- 1/2 cup almond milk or rice milk
- 1/2 teaspoon sea salt
- 1 cup polenta (corn flour)
- 2 tablespoons olive oil + a bit extra for greasing tins
- 1 head broccoli, stems removed and florets finely chopped
the the polenta and whisk immediately and quickly, making sure there are no lumps.
Once the polenta is mixed in thoroughly, add the olive oil and finely chopped broccoli. You can pre-cook the broccoli lightly unless you don’t mind a little crunch. I personally enjoy the crunchiness of it in this recipe, but you can either steam the broccoli or saute it in a bit of water before draining, chopping and using in this step. Let cook while you fold the mixture together so all is evenly combined. Keep folding and cooking for another 3 minutes.
Remove the pot from stove and fill up to 12 muffin tins that have each been coated with olive oil, flattening their tops. Seal the muffins with plastic wrap and place in the fridge for at least 15 minutes. They will firm.
When firmed, remove and serve upside down as a side dish.
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