Creamy Polenta with Roasted Spring Vegetables
Photography by Becka Vance for Edible San Diego
Ingredients
- 1 cup cornmeal
- 2 cups vegetable broth
- 1 cup plant milk, unsweetened
- 1 tablespoon butter
- 1 tablespoon nutritional yeast
- Salt to taste
- 1 tablespoon olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1 bunch of Swiss chard leaves, roughly chopped, stems removed (chop and saute with dish)
- Pickled vegetables, sliced (radishes, carrots, chard stems)
- Edible spring flowers (optional)
Instructions
- Add vegetable broth and milk to a medium pot and bring to a low boil. Stir in cornmeal and reduce heat to a low simmer. Once thickened, add butter, nutritional yeast and salt.
- Meanwhile, in a skillet, heat olive oil over medium and sauté shallot and garlic until fragrant. Add chopped chard stems, chopped chard leaves, and pinch of salt and cook until wilted.
- Plate the creamy polenta in a bowl, top with sautéed chard, and finish with pickled vegetables. Garnish with edible flowers and serve.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops.
Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition for creative tips and storage ideas. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
