Broccoli Bliss: A Quick and Easy Snack Solution
As the seasons change, our favorite vegetables come into peak season, and broccoli is no exception. But who has the time to whip up a comforting bowl of creamy soup? Fear not, dear broccoli lovers! We’ve got a game-changing recipe that’s just as satisfying, yet incredibly quick and easy to make: muffin-sized polenta cakes.
The Perfect Blend of Flavor and Nutrition
These bite-sized wonders are entirely vegan, but you can always add a splash of cow’s milk and a pat of butter for extra richness. Plus, they’re the perfect opportunity to use up any leftover veggies that are on their last leg. The more, the merrier, we say! Not only will your taste buds thank you, but your presentation will be a colorful masterpiece.
Gather Your 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
Easy as 1, 2, 3…
Bring the water to a boil, then add the salt and polenta. Whisk until smooth and lump-free. Next, stir in the milk, olive oil, and broccoli. If you prefer a softer broccoli texture, feel free to steam it beforehand, but raw works beautifully too. Continue stirring for another 3 minutes, then lightly grease a muffin tin with olive oil. Fill the cups with the mixture and refrigerate until set. Once cool, remove the cakes from the tin and serve them upside-down for a clean, elegant look.
These polenta cakes are perfect for a quick snack, light lunch, or even dinner. So go ahead, indulge in the broccoli bliss!
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