I love polenta, but most people I've spoken with find it tasteless and I have to agree. But the thing about polenta is that it really is nutritionally very, very good for us. However, it rarely finds itself on our plates at home. So, this recipe came from some deep thinking as to how to get this good-for-you (and inexpensive) grain into our diets more.
‘Cheesey’ Polenta and Black-eyed Beans Stir Fry
160g (1 cup) 'instant' or 'quick- cook' polenta
2 tablespoons coconut oil
1 large onion, sliced
2 garlic cloves, crushed
2 large carrots, shredded
150g (51⁄2oz) Tenderstem broccoli (broccolini)
250g (12⁄3 cups) cherry tomatoes, halved
1 x 400g tin (13⁄4 cups) black- eyed beans (peas), drained and rinsed
tamari or soy sauce, for drizzling
For the 'Cheese'
4 tablespoons nutritional yeast
2 tablespoons tamari or soy sauce
1 tablespoon tahini
1 tablespoon apple cider vinegar
juice of 1 lemon
Serves 4
In a small bowl, whisk together the 'cheese' ingredients until smooth.
Cook the polenta according to the packet instructions. (As long as you have the instant/quick-cook polenta, this will just take a few minutes.)
In a large frying pan or wok, heat the coconut oil over a medium-high heat. Add the onion, garlic and carrots and cook for 5 minutes until soft, stirring occasionally. Reduce the heat to medium and add the broccoli, tomatoes and black-eyed beans with a drizzle of tamari or soy sauce to help the veg cook. Continue to cook for about 8 minutes, stirring occasionally.
Spoon the polenta onto plates, drizzle with the 'cheese' sauce, top with the stir fry and dig in!
Recipe courtesy of Superfoods Superfast
