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Edamame Polenta with Turmeric Lime Walnuts

This polenta is bright green, filled with protein and packed with flavor. The ingredients are simple and the process takes less than 30 minutes, making it a perfect weeknight dinner.
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Prep Time:15 minutes
Cook Time:15 minutes
Course: Main Course
Cuisine: American, Fusion, Indian, Italian, Japanese
Keyword: edamame, polenta, turmeric, vegan
Servings: 2 servings

Ingredients

For the edamame polenta

  • 1/2 cup edamame beans
  • 1 small jalapeño seeds removed
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1 cup water plus more as needed
  • 1/3 cup yellow cornmeal
  • salt and pepper to taste

For the turmeric lime walnuts

  • 1/2 tsp turmeric
  • 1 lime for juicing
  • 1 tbsp olive oil
  • 1/3 cup raw walnuts chopped
  • salt & pepper to taste
  • 1 cup kale optional

Instructions

To make the polenta:

  • Add the edamame, jalapeño, onion, garlic and water to a small blender. Blend until completely smooth.
  • Put a large pan on medium heat, add the cornmeal and the edamame mixture to the pan and stir to combine. Make sure there are no clumps.
  • Stir continuously as the cornmeal comes to a simmer. It will begin to thicken in the first few minutes. Continue to cook for 5 minutes, the polenta will continue to get creamier and creamier.
  • Turn the heat down to medium-low. Add water as needed and continue to cook for another 5-8 minutes, or until you can no longer taste any graininess in the cornmeal.

To make the turmeric lime walnuts:

  • Put a small pan on medium heat. Add a glug of olive oil to the pan.
  • Add in the turmeric and salt to the oil. Let the spices bloom for 30 seconds, stirring gently.
  • Turn the heat down to medium-low. Add in the walnuts and toss to coat them in the spice. Squeeze in the juice of one lime and toss again. Continue to cook until the walnuts are toasted, about 1-2 minutes, then remove from the pan.
  • Put a handful of kale in a bowl. Add the walnuts and any residual oil to the bowl, and toss to coat the kale. Add lime juice and salt to taste.

To plate the polenta:

  • Spoon the polenta onto a plate, it should be creamy enough to spread slightly, but still hold its shape, similar to a risotto.
  • Top with the kale and turmeric lime walnuts. Add black pepper as desired.
  • Serve warm!