Revisiting the "using what's there" theme, this is a simple little dish that makes a terrific lunch or dinner. Make it even quicker by skipping the baking of the polenta, which isn't necessary for the cooking, but adds a nice crunchy texture.
To make Polenta and Broccoli, start with 1 cup of dry polenta, 3 cups water, 2 T dry herbs, 1 tsp salt, 1 tsp garlic powder, and 1/4 cup nutritional yeast. Whisk everything together in a saucepan, bring to a boil, reduce heat, and cook stirring for 4-5 minutes. Turn the heat off, cover, and let it rest for 5 minutes, then pour the polenta into an oiled bread pan. Let it cool long enough to be able to turn it onto a board. Slice it and serve it warm, or place the slices on a baking pan, spray with a little olive oil, and bake for about 30 minutes at 450ยบ if you like it crunchy on the outside. I do!
While the polenta is cooling or baking, steam a bunch of broccoli, cut into florets, and heat a small jar of spaghetti sauce. To serve, place the broccoli over the polenta and top with sauce. Garnish with a little bit of Daiya or other vegan cheese, and/or a few shakes of Magic Sprinkles.
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