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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 312.2
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 217.6 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 8.5 g

View full nutritional breakdown of Broccoli Polenta Topped with Pepperonata and Roasted Cauliflower calories by ingredient
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Broccoli Polenta Topped with Pepperonata and Roasted Cauliflower

Submitted by: HOLISTICDETOXER

Introduction

This recipe has more steps than ingredients, but many of them can be completed at the same time, or while you do other things (like go on SparkPeople!). Relax! Both polenta and pepperonata are eaten all over Italy, with regional variations, so don't be afraid to mix up this recipe yourself! If you're not vegan, definitely consider topping it with parmesan! This recipe has more steps than ingredients, but many of them can be completed at the same time, or while you do other things (like go on SparkPeople!). Relax! Both polenta and pepperonata are eaten all over Italy, with regional variations, so don't be afraid to mix up this recipe yourself! If you're not vegan, definitely consider topping it with parmesan!
Number of Servings: 5

Ingredients

    Cauliflower, raw, 0.5 head, cut into florets
    Olive Oil, 4 tbsp (remove)
    Onions, raw, 1 medium white, cut into quarters and loosely separated
    Garlic, 5 cloves
    6 assorted bell peppers (red, yellow or orange only), stemmed and halved
    Onions, raw, red, 0.5 medium, extremely thinly sliced
    Tomato Paste, 100 ml
    Broccoli, fresh, 2.5 cup, chopped or diced
    *Bob’s Red Mill - Polenta (dry), 1 cup
    *Knorr’s Simply Vegetable Broth (fat free), 3 cups

Directions

1. You're going to need a big baking sheet divided in half. Toss the cauliflower, white onion and garlic in the olive oil. Place on one half of the greased baking sheet, trying to keep the cauliflower separate from the onions and garlic. On the other side of the greased baking sheet, place the halved peppers cut side down. Roast at 400 degrees the onion mixture is golden brown and the peppers begin to blister. You can remove some things from the oven if they cook faster than others, and you can also do this in two batches if you have a small oven.

2. While the veggies roast, prepare your polenta. Steam the broccoli until just soft. Preserve the steaming water and set aside. Once the broccoli has cooled, finely chop it.

3. Bring one cup of the broccoli water and the vegetable stock to a boil. If you don't have enough liquid, make up the rest with water. Once your liquid is boiling, slowly whisk in the polenta, whisking continuously. Then, dump in the broccoli and stir it all up.

4. Cook the polenta for fifteen minutes, whisking every two or three minutes. Then, remove it from the heat, cover and set aside for ten minutes. After ten minutes pour the mixture into a sprayed 9 x 9 baking dish and smooth the top with a spatula. Let it sit on the counter for a few hours, or cover and refrigerate overnight. The next day, cut it into five sections (maybe one long and narrow, and then four that are more like squares).

5. Back to the veggies! When the peppers have blistered, remove them from the oven and put them in a glass or metal bowl (heat-safe!). Cover with plastic wrap or tinfoil and let the peppers "steam" for five or ten minutes. Then, they'll be easy to peel and cut into long strips. The peppers will also give off a lot of liquid, keep it!

6. Set aside the golden cauliflower florets. Let the roasted onion and garlic cool, then puree in a blender. Place in a pot and heat through. Then, add in the tomato paste and stir until the tomato paste warms as well. Finally, add in the red onion, sliced peppers and preserved pepper liquid. Cook on medium heat until the red onion strips lose their crunch.

7. To serve, top a square of warm broccoli polenta with a scoop of pepperonata and a couple cauliflower florets.

Serving Size: Serves five.






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