Broccoli florets, edamame, black beans, and a touch of garlic chilli crisp stirred into our creamy polenta makes this dish so irresistible!
Remove Vegano Creamy Polenta, Vegano Garlic Chili Crisps, Vegano Focaccia Bread, broccoli florets, edamame, black beans, and Thai basil from the bag to prepare for cooking.
Preheat the oven to 400˚F.
Place the broccoli, edamame and black beans on a non-stick or lined baking sheet. Season with olive oil, salt and pepper.
Once the oven is preheated, place the broccoli florets, edamame, and black beans in the oven and bake for 6 to 12 minutes or until begin to char gently.
Prepare a large saucepan over medium heat, add the Vegano Creamy Polenta and bring to a simmer. Once simmering, whisk in the cornmeal to the Vegano Creamy Polenta. Stir gently for 2-3 minutes or until the polenta thickens. Season with salt to your liking.
Place both pieces of bread in a toaster and toast until lightly browned. If you don’t have a toasted place the bread in the oven for 1-2 minutes per side or until lightly browned on both sides.
Plate the Vegano Creamy Polenta on two plates. Cover with the roasted broccoli, edamame, and black beans and drizzle with the Vegano Garlic Chili Crisp. Garnish with fresh basil and serve the toasted Vegano Focaccia Bread on the side for dipping.