Versatile broccoli is in peak season, but who has time to make creamy soup? For a dish just as comforting and filling, whip up these muffin-sized polenta cakes for a snack or light lunch or dinner. While this recipe is entirely vegan, cow’s milk and butter can be added for more heft, as well as leftover vegetables that are on their last leg and need purpose. The more the merrier, both for taste and a colorful presentation.

6 Ingredients

  • 3 cups water
  • 1/2 teaspoon sea salt
  • 1 cup polenta (corn flour)
  • 1/2 cup almond or rice milk
  • 2 tablespoons olive oil, plus more for greasing
  • 1 head broccoli, stems removed and florets finely chopped

Nutrition Facts

  • Calories 1090
  • Protein 31 g
  • Carbs 167 g
  • Fiber 23 g
  • Sugars 13 g
  • Sodium 1426 mg
  • Fat 38 g
  • Saturated 4 g
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Directions

Bring water to a boil and add salt and polenta. Whisk until there are no lumps and mixture is thick. Add milk, olive oil, and broccoli. Stir until evenly combined. (You can steam the broccoli beforehand to make it less crunchy, but raw works well too.) Continue to stir for another 3 minutes.

Lightly grease a muffin tin with olive oil. Fill muffin cups with mixture and let set in the refrigerator. When cool, remove cakes from the tin and serve upside-down for a clean look.

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