Did you know polenta is rich in antioxidants, dietary fiber and gluten free? Who would have thought whole grain cornmeal actually had nutritional value? Now it’s time to jazz it up! this recipe serves 2, so feel free to double the veggie and bean potion to make more!
INGREDIENTS
- Polenta (cornmeal)1 cup
- 2 cup water
- extra virgin olive oil
- 1 bunch chopped kale
- Cannellini beans 1 (15 oz) can drained and rinsed
- 2 cups vegetable broth (16 fl oz)
- 1(14.5 oz) can diced tomatoes
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 medium yellow onion diced
- ½ cup pine nuts
- ½ tsp black pepper
- ½ tsp paprika
- salt
EQUIPMENT
- Large skillet
- Medium bowl
- Measuring spoons
- Measuring cup
- Can opener
- Knife
- Chopping board
Cooking Directions
- 1. Cook polenta according to package instructions. Typically- in a medium saucepan, bring vegetable broth and water to a boil. Reduce heat to low and gradually add polenta. Whisk until the polenta is incorporated into the liquid. Stir occasionally, until polenta is soft and creamy, about 20 minutes.
- 2. While polenta is cooking; mince, chop and dice garlic, onions and bell pepper if not already done.
- 3. Preheat a large skillet over medium-high heat.
- 4. Once the skillet is hot, add a drizzle of olive oil to coat the pan. Add veggies and cook, stirring occasionally until soft.
- 5. Add beans, tomatoes, spices, and salt to taste. Stir to combine all ingredients. Allow to cook for about 5 minutes or until all ingredients are hot.
- 6. Add kale to the skillet. Stirring occasionally, until tender.
- 7. Check on polenta. It should be done. Season with a dash of olive oil, salt, and pepper to taste. If the polenta is too firm, add1-2 tablespoons of hot water at time until you reach a desired consistency.
- 8. Serve polenta, top veggie and bean mix, garnish with pine nuts. Enjoy!
