Chickpea Polenta With Radishes & Broccolini

March 01, 2017 by Hy Serure

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.