Creamy Polenta with Broccoli and Sun Dried Tomatoes

Main Meals | April 7, 2016 | By

Ummm, this. Is seriously good. Polenta is such a random but simple food and I feel like a lot of people don’t make it too often. But they should. Because it’s good. I came up with this dish after trying a series of different polenta dishes I have been seeing around lately, but this combo is just perfection.
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As I get closer and closer to the end of my semester, I get a little crazy and want to quit and stay home all day and cook things like this. But for now that’s NOT quite an option, only a few more weeks though! And next semester is my last one…final countdown. After that it’s the home stretch to finally being a registered dietitian AND a married woman. Can’t wait!!

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In the meantime, make this dish. It’s simple, filling, and totally feels like comfort food.

Creamy Broccoli Tomato Polenta
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Ingredients
  1. For the polenta-
  2. 4 cups polenta, cooked according to package directions
  3. 1 cup cashew milk (or skim)
  4. 1/4 cup olive oil
  5. 1/2 cup chèvre or goat cheese
  6. 1 tbsp crushed red pepper flakes
  7. 1 cup broccoli, steamed
  8. salt and pepper to taste
  9. For the toppings-
  10. 1 8-ounce jar julienned sun dried tomatoes
  11. 3 cups broccoli, steamed
Instructions
  1. In a medium pot over medium heat, stir the milk into the polenta.
  2. Once it is well mixed, add the olive oil and goat cheese and stir until creamy.
  3. Add broccoli, salt, pepper and crushed red pepper. Stir.
  4. Heat broccoli and tomatoes in a separate pan over medium heat.
  5. Once it is hot, add the polenta to a bowl and top with broccoli and tomatoes.
  6. Stir immediately.
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