I was craving a kind of stir-fry/asian dish and I thought this would be a great way to use my broccolette. Why not just combine stir-fry, broccolette, and polenta then?! If you're on the fence with regards to pairing polenta with an Asian-influenced sauce, don't be! Polenta is so neutral that it really just tends to blend in with whatever the bolder flavors of your dish are.
Asian Broccolette Polenta [Vegan, Gluten-Free]
- 1 Tbsp. sesame oil
- 1 medium bunch of broccolette, florets and stems cut on the diagonal
- 1 red or yellow bell pepper, diced
- 1 18oz. roll of pre-made polenta, diced
- ¼ cup + 2 Tbsp. soy sauce
- 2 Tbsp. water
- 2 Tbsp. brown sugar
- 2 large garlic cloves, minced
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. agave nectar or maple syrup
- 1 Tbsp. corn starch
- dash of red pepper flakes
- pinch of black pepper
- First, chop the vegetables. Studies show that if broccoli is allowed to rest 10 minutes after being chopped, it’s antioxidants are greatly increased.
- In a large frying pan heat the sesame oil over medium. Then, add the vegetables and polenta. Sautee for about 10 minutes until the broccolette becomes bright green and the polenta begins to break down.
- Meanwhile, whisk together all the sauce ingredients.
- Add to the vegetables and stir well, deglazing the pan. Cover and allow to cook for an additional 5-10 minutes, stirring occasionally. The polenta should break down and the vegetables should be tender when done. Serve hot.