Easy Tuscan Polenta with Herby Roasted Broccoli
This easy creamy Italian Polenta topped with herby roasted broccoli is life-changing. A bed of creamy, garlicky vegan polenta, piled high with roasted broccoli, juicy sun-dried tomatoes, tangy olives, and fresh basil. It’s a healthy, cozy bowl of comfort food straight from Italy to your plate. If you adore Italian food and easy meals then this easy vegan Tuscan polenta with herby roasted broccoli is for you. Think broccoli roasted to bring out the nutty flavor seasoned with Italian spices. And then imagine juicy sun-dried tomatoes that capture the essence of Italian summer. And add tangy olives and lots of fresh herbs and you can almost imagine just how tasty this easy vegan dinner recipe is.
Ingredients
- 2 tbsp Olive Oil
- 1 Head Broccoli Cut into florets
- 2 Red Onions Sliced
- 10 Oil packed Sundried Tomato halves Roughly chopped
- 8-10 Black Olives Stones removed
- 1 tsp Oregano Fresh or dried
- 1 tsp Thyme Fresh or dried
- 1 tsp Sea salt or Kosher Salt
- ½ tsp Ground Pepper
- 1 bunch Fresh Basil Chopped
Creamy Polenta
- 4 cups Vegetable Broth
- 1 cup Polenta Quick-cooking polenta or regular
- 1 tsp Sea salt or Kosher Salt
- 3 tbsp Olive Oil
- 2 cloves Garlic Minced, or 1 tsp garlic powder
- 2 tbsp Nutritional Yeast Optional
Instructions
How to cook creamy polenta
- Bring 3 1/2 cups vegetable stock to a boil in a large pot. Add the nutritional yeast and whisk. Reduce heat to a low simmer.
- Whisk in the polenta and whisk/stir the polenta until it thickens. It should take 5-6 minutes. Add more vegetable stock if the polenta is too thick.
- Turn off the heat and stir in olive oil and season with salt if needed.Serve topped with vegetables and fresh herbs and enjoy.
Cooking Herby Roasted Broccoli
- Heat olive oil in a skillet or frying pan and add the broccoli florets and sliced red onions. Cook at high heat for 1-2 minutes to lightly brown the broccoli and caramelize the onions. Stir regularly to keep from burning.
- Next, add the sun-dried tomatoes and olives. Season with oregano, thyme, sea salt, and ground pepper, and turn the heat down to a simmer. Mix everything and let the veggies cook for 3-5 more minutes or until the broccoli is fork-tender.
- Garnish with fresh basil right before serving and serve on top of a bed of creamy polenta.Enjoy.