White Bean & Chard Polenta
Ingredients:
White bean and chard:
- 2 Tbsp olive oil
- 1 medium red onion, sliced
- 3/4 cup (180 ml) water
- 2 medium bunches Swiss chard, leaves roughly chopped (about 10–11 cups or 360–396 g) (stems discarded or reserved for another use, such as juicing)
- 3 garlic cloves, minced
- One 15-oz (425-g) can white beans, drained and rinsed
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp red wine vinegar
Polenta
- 4 cups (960 ml) water
- 3/4 tsp salt
- 1 cup dry medium grind cornmeal
- 2 tsp olive oil
- 1 Tbsp nutritional yeast
- Black pepper, to taste
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large skillet, heat oil over medium-high heat. Add onion and cook for 10 minutes, stirring often, or until browned on the edges and translucent. Add water to pan, scraping the bottom of the pan with a wooden spoon to release any loose brown bits. Add chard and garlic, stirring to combine, and sauté for an additional 8–10 minutes, or until chard is wilted and tender. Add beans, thyme, salt, black pepper and vinegar, and continue to cook for 1–2 minutes, or until heated through.
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While vegetables cook, start polenta. In a medium saucepan, place water and salt and bring to a boil. Add cornmeal and reduce heat to low, whisking every few minutes until mixture is thick and smooth, about 20 minutes. Remove from heat and stir in oil, nutritional yeast and black pepper, to taste.
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To serve, ladle 3/4 cup hot polenta into a shallow bowl. Top with 1/4 of the white bean and chard mixture. Enjoy immediately.
Notes:
Storage tip: Polenta and bean/vegetable mixture can be stored, separately, in airtight containers, refrigerated, for up to 1 week.Nutrition Information Per Serving:
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