Soft and Indulgent Vegan Polenta with Swiss Chard and Mushrooms
Passover is a wonderful opportunity to clear out wheat products from the pantry and refresh it with a variety of flours from other grains, such as cornmeal (maize flour).
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 consumed in massive quantities in South America, but also in Romania, Turkey, and Italy.
It is gluten-free, although its protein quality is relatively lower compared to other grains like wheat or rice.
It contains a relatively high amount of fat, and its glycemic index is also higher than that of other grains.
But let's focus on its virtues.
Corn contains a high amount of an antioxidant called beta-carotene (yes, like the one found in carrots and red peppers).
It contains a high amount of an important mineral called potassium, which is crucial for nervous system function and digestive metabolism.
Additionally, it's important to note the significant amount of magnesium in corn, which is essential for physically active individuals, blood sugar regulation, healthy heart activity, and more.
Bottom line—while it might not be a "superfood," corn and its products definitely have a place in my pantry all year round, not just during Passover.
About the recipe:
To make the polenta soft and indulgent, I used finely ground cornmeal rather than coarse polenta flour. There is no reason you can't use coarse polenta flour as well; you will simply need to cook it for a longer time.
Soft and indulgent polenta contains a high amount of fat, which makes this dish particularly festive and delicious.
To achieve this, I prepared a milk from cashews and a few pine nuts, with a touch of turmeric and garlic.
You can substitute the cashews with the same amount of blanched almonds—the result will be slightly different but still delicious.
I served the polenta topped with sautéed onion, portobello mushrooms, and Swiss chard leaves to make the dish look beautiful and festive.
You can improvise and top it with any vegetable you like.
If you are making this recipe outside of Passover or without gluten concerns, 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 70g serving of vegan polenta contains:
365 kcal
9g protein
33g carbohydrates
24g fat (of which 4g is saturated fat)
108 mg magnesium
235 mg potassium
Vegan Polenta
Ingredients
For the Polenta
- 250 g raw cashews soaked in water for at least 2 hours
- 1 tbsp pine nuts 14g
- 1 clove garlic
- 1 tsp Atlantic sea salt
- 1/4 tsp citric acid don't skip this
- 1 level tsp turmeric
- 2 cups water
- 1 cup finely ground cornmeal 155g
Toppings
- 3-4 Swiss chard leaves chopped, white 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 rest of the 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 make 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 without lumps.
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Prepare the topping.
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Sauté the onion, mushrooms, and Swiss chard in olive oil until the chard leaves soften.
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Serve 2-3 tablespoons of polenta in each jar/bowl with some of the sautéed vegetable mixture, sprinkle with a few pine nuts, cherry tomatoes, and a drizzle of olive oil.
