creamy polenta with broccoli and cashew nuts


  • 250 g polenta + 4 tbsp of polenta
  • 6-7 dl milk alternative
  • 5 dl water
  • 20 g butter or alternative
  • 1 big broccoli
  • 80 g cashew nuts
  • 2 tbsp pesto
  • 1.5 dl stock (water + vegetable broth)
  • 2 tbsp rice cream
  • 1 onion
  • 1 clove of garlic

Serves: 4 people

For: gluten free, lactose free, dairy free, egg free, vegan


  1. Cut the broccoli into rosettes and steam for 15 minutes.
  2. Boil 5 dl of milk with 5 dl of water. Add 1 tsp of salt and the polenta.
  3. Heat for a few minutes until the mixture swells. Remove from heat.
  4. Mix with the rice cream. Cover and leave to stand.
  5. Chop the onion, press the garlic clove and fry in a pan.
  6. Add the stock and pesto. Bring to the boil briefly.
  7. Add the cream and the broccoli rosettes. Heat up.
  8. Toast the cashew nuts in a pan.
  9. Before serving, add the remaining milk to the polenta to make it softer and creamier.
  10. Divide the polenta among the plates. Cover with broccoli and sprinkle with cashew nuts.
  11. Add salt and pepper to taste.

: sprinkle some nussmesan on top for an extra cheesy taste.

Credits mrsmartinezcooks

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