Polenta & Greens, broccoli polenta cakes served with sautéed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course.

Ingredients

Serves: 4-6 Time: 70-80 minutes

Polenta & Greens

Broccoli Polenta

• 3 1/2 cups vegetable broth
• 2 Tbs olive oil
• 3 cups finely chopped broccoli

Sautéed Mushrooms & Greens

• 8 oz. mushrooms (we used blue oyster)
• 1/2 cup yellow onion, thinly sliced
• 2-4 medium radishes, thinly sliced
• 3 cups kale, chopped
• 1 Tbs non-dairy butter
• 1 tsp salt
• 1/2 tsp paprika
• 1 tsp black pepper
• 2 Tbs lemon juice

Directions

1. First, prepare your broccoli and set aside.
2. Then, bring the vegetable broth to a boil in a medium pot.
3. Once boiling, slowly & steadily mix in the polenta, whisking continuously.
4. Then, add in the olive oil and broccoli. Reduce heat to low, cover with a lid and simmer for 15 minutes, stirring occassionally.
5. Remove from heat once done, keep the lid on and cool for another 10 minutes, stirring occasionally.
6. Then, transfer the polenta to a lightly greased 8-inch square pan and smooth down evenly with a spoon.
7. Place the polenta in the refrigerator and chill for at least 1 hour before cooking.
8. When your polenta is ready to cook, prepare your vegetable sautée in a separate skillet.
9. First, sauté the onion and radish for 5 minutes before adding the mushrooms and cooking for another 5-7 minutes. Lastly, add the lemon juice, seasoning, and kale and cook until the kale is wilted.
10. Then, cut the polenta into even cubes and cook on a hot, lightly greased skillet, flipping and cooking for 5 minutes on each side.
11. Serve the polenta warm with the sautéed vegetables and enjoy.

Nutrition Information

Nutrition Disclaimer

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