I discovered polenta when I came to France and it has grown on me. It is such a great thing to cook with (Even though it does take love, concentration and speed to make it) and you can make soooo many things with it! I started experimenting with it back in november, and ever since I have featured certain dishes on tofucado: today’s menu: an easy creamy polenta with tons of veggies & chickpeas (with a very strong hint of curry!)
As it is saturday: here the video recipe! Don’t forget to subscribe, like, comment & spread the tofucado love
Ingredients to make this easy creamy polenta
When you are making polenta, you need certain things to make it taste amazing: broth, water, milk (or cream) and butter. I did not have any butter when making this recipe, so I just added some salt at the end.
As for the veggies & chickpeas: I used eggplants, tomatoes, red onion, and garlic. Obviously, chickpeas.
To make this dish amazing: Curcuma, Paprika, Oregano, Curry, some salt & black pepper.
Other dishes similar to this easy creamy polenta
So, you are here because you like polenta? Well what about trying these other dishes?
Vegan Mushroom Polenta Bake
Polenta with eggplants & tomatoes
Easy creamy polenta with curry veggies & chickpeas
Ingredients
Veggies & Chickpeas
- 1.5 eggplant
- 1.5 tomatoes
- 1 red onion
- 3 garlic cloves
- 1 cup chickpeas
- 1 tbsp oregano
- 1/2 tbsp paprika
- 1/2 tbsp curcuma
- 1-2 tbsp curry powder
- 1/2 cup veggie broth
Polenta
- 4 cups water
- 1.5 cups polenta i used instant
- 2/3 cup milk Plant-based, I used rice milk
- 1/2 cup veggie broth
Instructions
Veggies & Chickpeas
- Add some olive oil to a pan, add the onion & garlic and cook for 2-3 minutes.
- Add the eggplants and cook at high heat for 10 minutes. be careful not to burn them!
- Add the tomatoes and cook for 5 minutes.
- Then add the spices & chickpeas. Mix everythign well.
- Continue to cook for a couple of minutes then add a bit of veggie broth.
- Simmer for 10 minutes, if it gets too thick, add more veggie broth.
Polenta
- Bring the water to a boil.
- Quickly add the polenta and whisk very fast to avoid any lumps.
- Add milk & broth to make it creamy.
- Continue to whisk for two minutes, if it gets too thick, add more broth/milk until you have the consistency you want.
- Serve both the veggies & chickpeas with the polenta in a dish, enjoy !
Recette en français – Polenta crémeuse avec des légumes et pois-chiches au curry
Ingrédients
Légumes et pois-chiches
- 1.5 aubergines
- 1.5 tomates
- 1 oignon rouge
- 3 gousses d’ail
- 250 g de pois-chiches
- Épices: 1 cuillère à soupe d’origan, 1/2 cuillère à soupe de paprika et une autre de curcuma et entre 1 et 2 cuillères à soupe de curry
- 125 ml de bouillon végétal
Polenta
- 1L d’eau
- 250 g de polenta
- 175ml de boisson végétal (Au choix)
- 125 ml de bouillon végétal
Étapes
Légumes et pois-chiches
- Ajouter un peu d’huile d’olive dans une poêle, rajouter l’oignon et l’ail et cuire pendant 2-3 minutes.
- Puis rajouter les aubergines et cuire pendant 10 minutes à haute température en faisant attention de ne pas brûler les aubergines.
- On ajoute les tomates et on continue à cuire pendant 5 minutes. Après, on rajoute toutes les épices avec les pois-chiches. On mélange bien.
- N’hésiter pas à rajouter du bouillon pour que ça soit plus crémeux.
- Mijoter pendant 10 minutes.
Polenta
- Faire bouillir l’eau.
- Ajouter la polenta très rapidement et mélanger aussi très vite.
- On ajoute le lait et le bouillon pendant qu’on mélange.
- Continuer à mélanger jusqu’à obtenir la consistance souhaitée.
- Servir dans un plat avec les légumes et pois-chiches et bon appétit !
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