Polenta: a recipe with broccoli, artichokes and turmeric

Make amazing vegan polenta with a Mediterranean twist! Discover our delicious recipe with broccoli, artichokes and turmeric, perfect for a healthy and tasty meal. Bring the taste and goodness of fresh and natural ingredients to the table with this vegan dish that will conquer your taste buds

To avoid colds or pesky flus, I propose a seasonal recipe based on polenta, fresh vegetables and turmeric, a rare substance because it purifies and strengthens our immune defenses.

Ingredients for 4 people:

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


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

Once that’s done, heat the pan on high for a few minutes, add the oil and garlic, let it fry for a few minutes, then add the thinly sliced ‚Äč‚Äčartichokes, pour in the white wine and let it cook for 20 – about 30 minutes, then – if you like – remove the garlic.

Meanwhile, cook the polenta according to the directions and quantities on the box: bring the water to a boil, add the salt, then pour in the cornmeal and stir until you get a thick, compact cream. they tend to separate from the pelvic walls.

At this point, pour the polenta into a well-oiled rectangular pan that is not too large (about 30 x 20 cm), level the mixture with the back of a wet spoon until you have a compact, even layer and put it back in. oven at 180 degrees with a grill for a few minutes.

Once it’s toasted, take the polenta out of the oven, cut it into lots of squares, and pour over the broccoli mousse and artichokes!

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