Soft and Indulgent Vegan Polenta with Chard and Mushrooms
Passover is an excellent opportunity to clear out wheat products from the pantry and refresh it with a variety of flours from other grains, like cornmeal.
Want to know what's so great about cornmeal?
I'm glad you asked.
Corn is the third most common grain in the world and is eaten in massive quantities in South America, but also in Romania, Turkey, and Italy.
It is gluten-free, although its protein quality is relatively low compared to other grains like wheat or rice.
It has a relatively high fat content, and its glycemic index is also higher than other grains.
But let's focus on its virtues.
Corn contains a high amount of an antioxidant called beta-carotene (yes, like the one in carrots and red peppers).
It contains a high amount of an important mineral called potassium, which is vital for nervous system function and digestive metabolism.
In addition, it's important to note the large amount of magnesium in corn, which is essential for physically active people, blood sugar regulation, healthy heart function, and more.
In summary—while it may not be a "superfood," corn and its products certainly deserve a place in the pantry all year round, not just during Passover.
Just like in Milan
A bit about the recipe:
To make the polenta soft and indulgent, I used finely ground cornmeal rather than coarse polenta flour. There's no reason you can't use the latter; you'll just need to cook it for a longer time.
A rich polenta contains a good amount of fat, which makes this dish particularly festive and delicious.
To achieve this, I made a "milk" out of cashews and a few pine nuts, with a touch of turmeric and garlic.
You can replace the cashews with the same amount of blanched almonds; the result will be slightly different but still delicious.
On top of the polenta, I served a topping of onion, portobello mushrooms, and Swiss chard leaves that I lightly sautéed to make the dish look beautiful and festive.
You can improvise and top it with any vegetable you love.
If you're making this when it's not Passover or if you don't need it to be gluten-free, you can add a tablespoon of nutritional yeast for an extra cheesy flavor.
Who wouldn't want to receive a jar like this?
Nutritional values by clinical dietitian and fitness trainer Noam Bachar:
One serving of vegan polenta weighing 70g contains:
365 kcal
9g protein
33g carbohydrates
24g fat (including 4g saturated fat)
108 mg magnesium
235 mg potassium
Vegan Polenta
Ingredients
For the Polenta
- 250 g natural cashews soaked in water for at least two hours
- 1 tbsp pine nuts 14g
- 1 clove garlic
- 1 tsp sea salt
- 1/4 tsp citric acid don't skip this
- 1 flat tsp turmeric
- 2 cups water
- 1 cup fine cornmeal 155g
Topping
- 3-4 Swiss chard leaves chopped, stems removed
- 3-4 portobello mushrooms sliced
- 1/2 onion sliced
- 5-6 cherry tomatoes
- pinch pine nuts
- 1 tbsp olive oil for sautéing
Instructions
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Drain the soaking water from the cashews.
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Transfer to a blender and add 2 cups of water and the other polenta ingredients (except for the cornmeal).
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Blend well until you get a thick, smooth batter without lumps.
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Pour the cashew milk into a pot and bring to a boil while stirring.
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Be careful, the bottom of the pot can burn easily, so be sure to stir constantly.
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Lower the heat and add the cornmeal while stirring continuously.
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Stop stirring when a smooth, sticky, porridge-like consistency is formed, free of lumps.
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Prepare the topping.
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Sauté the onion, mushrooms, and chard leaves in olive oil until the chard leaves soften.
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Serve in jars: place 2-3 tablespoons of polenta, top with the sautéed vegetable mixture, sprinkle with pine nuts and cherry tomatoes, and drizzle with a little olive oil.
