Vegan polenta: the recipe with broccoli, artichokes and turmeric

Who I am
Robert Maurer

Author and references

To avoid colds or annoying influences, I propose you one seasonal recipe, based on polenta, fresh vegetables e turmeric, precious substance because it purifies e strengthens our immune defenses.

Ingredients for 4 people:

half a large broccoli
4 artichokes
3 clove of garlic
5 tablespoons of olive oil
2 teaspoons of turmeric
half a glass of white wine
salt and pepper
350 g of pre-cooked polenta


First boil the broccoli: cook it (even in a pressure cooker or in the steamer) until it becomes soft, then drain it, add the turmeric, a pinch of salt, a pinch of pepper and blend until creamy. velvety.

Once this is done, heat a pan for a couple of minutes over high heat, add oil and garlic, let it brown for a couple of minutes, then add the artichokes cut into thin slices, blend with the white wine and cook for 20-30 minutes. about, then - if you prefer - remove the garlic.

In the meantime, cook the polenta following the instructions and doses given in the box: bring the water to a boil, add the salt, then pour the corn flour and stir constantly, until you have obtained a thick and compact cream. , which will tend to detach from the sides of the pot.

At this point, pour the polenta into a well-oiled rectangular pan (about 30 by 20 cm), level the mixture with the back of a wet spoon until a compact and leveled layer is obtained and pass in the oven at 180 degrees with the grill for a few minutes.

Once toasted, take the polenta out of the oven, cut it into many single-portion squares and cover it with the broccoli and artichoke mousse!

Texts and photos:

Read also:

Polenta recipe: 5 vegetarian and vegan variants

10 foods and tips to strengthen immunitary defense

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