Bok Choy over Spicy Ginger-Scented Polenta and Chickpeas Bowl
Serves 4
2 tablespoons neutral oil, divided
10 garlic cloves, minced, divided
1 to 2 teaspoons red chili flakes
3 ½ to 4 cups unsweetened plain vegan milk
1 (1-inch) piece ginger, (half sliced thin and the other half finely grated), divided
½ teaspoon sea salt
1 cup polenta or medium-grind cornmeal
1 (15.5-ounce) can chickpeas, rinsed, drained and patted dry
3 teaspoons toasted sesame seed oil, divided
10 ounces baby bok choy, halved through the stem
6 tablespoons vegetable broth
2 tablespoons reduced-sodium tamari
1. Heat 1 tablespoon neutral oil over medium heat in a medium saucepan. Stir in 6 minced garlic cloves and the chili flakes and cook until the garlic is golden, about 1 minute. Stir in 3 ½ cups milk, the sliced ginger and salt. Bring the milk to a simmer and using a whisk, slowly add the polenta while whisking the milk. Bring the milk back to a simmer, lower the heat until the polenta barely bubbles. Cook until the polenta is tender, stirring frequently, about 25 minutes. When the polenta is cooked, stir in additional milk, up to ½ cup, to achieve a creamy consistency. Remove and discard the garlic slices, if desired.
2. While the polenta is cooking, heat a large skillet over medium-high heat. Add 1 teaspoon sesame seed oil and the chickpeas. Season the chickpeas with a little salt and cook until the chickpeas are golden brown, stirring occasionally, about 5 minutes. Remove from the skillet and set aside.
3. Add 1 tablespoon neutral oil and 1 teaspoon toasted sesame oil to the still hot skillet. Add the halved boy choy, cut side down, and cook until lightly charred and crisp-tender, about 5 to 8 minutes. Remove from the skillet and set aside.
4. Heat the remaining teaspoon of sesame seed oil in the still hot skillet. Reduce the skillet heat to medium and stir in the grated ginger and the remaining garlic. Cook until the garlic is golden. Carefully add the vegetable broth and tamari. Stir and cook until the sauce reduces by one-quarter.
5. To serve, divide the polenta into 4 bowls, top each bowl with an equal amount of bok choy, chickpeas and sauce. Serve immediately.
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