Polenta with Grains and Vegetables

Ingredients

• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (180g) mixed grains (such as barley, quinoa, and farro) 1 cup (180g) mixed grains (such as barley, quinoa, and farro)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook the polenta, stirring occasionally, for about 20 minutes or until thickened and creamy.
2. 2.
   In a separate pot, cook the mixed grains according to package instructions. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, mushrooms, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are tender.
4. 4.
   Add the cooked mixed grains to the skillet with the sautéed vegetables. Stir in the dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
5. 5.
   To serve, spoon the creamy polenta onto plates or bowls. Top with the vegetable and grain mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Polenta — Stir the polenta continuously while cooking to prevent lumps from forming.
• Mixed grains — Rinse the grains before cooking to remove any debris or impurities.
• Bell peppers — For a smoky flavor, you can roast the bell peppers before dicing them.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster, to add depth of flavor.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• To add a creamy touch, stir in a tablespoon of vegan butter or nutritional yeast into the polenta.
• Customize the dish by adding your favorite vegetables, such as eggplant or spinach.
• For a protein boost, top the dish with grilled tofu or chickpeas.
• Experiment with different herbs and spices to suit your taste preferences.
• Leftovers can be refrigerated and reheated the next day for a quick and satisfying meal.

Serving advice

Serve the Polenta with Grains and Vegetables as a main course, accompanied by a fresh green salad or crusty bread.

Presentation advice

For an elegant presentation, use a ring mold to shape the polenta into individual servings. Top each portion with the vegetable and grain mixture, and garnish with a sprig of fresh parsley.