Good morning from SE Michigan’s winter wonderland! Snow is covering everything with a white layer this morning and our trip to preschool was awesome 🙂
Yesterday afternoon we were holed up with just short forays outside to snowshovel, and we used the time to cook up some wintry deliciousness. Robust red kale, mellow chickpeas, and fresh broccoli were baked into oven polenta. It’s a filling vegan dinner with lots of options to personalize. Use the veggies you like or just happen to have, and season with anything from Indian spices to just some salt. We chose a mediterranean version and it fit very nicely.
Ilian was a great help shredding the kale with his hands, and couldn’t resist snacking on the chickpeas, one of his favorite foods!
Stuffed Winter Polenta
- 2 cups polenta or corn grits
- 2 15oz cans of chickpeas, drained and washed [reserve liquid for baking with aquafaba]
- 1 bunch of red kale, hard stems removed and torn into small pieces
- florets from 1 head of broccoli
- 2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 2 TBsp olive oil
- In a large pot, combine the polenta with 8 cups of water. Stir to combine well, mix in salt and herbs. Bring to a boil while stirring very frequently, reduce heat to a simmer and cook while stirring frequently for about 10 minutes, or until consistency is that of porridge. [If you can eat dairy, you can replace 2 cups of water with 2 cups of milk for a creamier version.]
- Pour polenta into large baking dish, stir in chickpeas, broccoli florets, and kale. Mix well to combine.
- Brush olive oil on top.
- Bake at 350F for 30 minutes, or until top is crispy.
- Let cool until comfortable to eat and enjoy!