Homemade polenta has a rich, creamy texture and hearty taste to satisfy any comfort-food craving. Paired with curried chickpeas and fresh broccoli, this is a great vegetarian meal, or replace the milk with vegetable stock to make it completely vegan. For a higher-protein omnivore option, you could also add braised beef, lamb, chicken, or pork.
- 2 cup vegetable stock
- 2 cup skim milk
- 1 cup organic Polenta
- 2 shallots
- 2 cup broccoli
- 2 can drained chickpeas, canned
- 2 tsp curry powder
- ⅛ tsp ground cloves
- 2 tsp harissa paste
- 1 tbsp tomato paste
- 1½ cup vegetable stock
- Bring the milk and 2 cups of stock to a boil and slowly whisk in the polenta. Cook on low, stirring occasionally for about 30 minutes, until the polenta is smooth and soft.
- Sweat the shallots in a pan on low heat with a little olive oil. Once the shallots are soft, add the broccoli, chickpeas, curry, and ground cloves. Cook for a few minutes, then add the tomato and harissa paste. Let this cook for just minute before adding1-1/2 cups vegetable stock.
- Let vegetables and stock simmer together and reduce just slightly, about 5-10 minutes. Check seasoning and add salt if needed to taste. Serve over soft polenta.