• Rose

Polenta with cannelini beans & curly kale

This is a polenta dish with a twist, you could even call it vegan polenta. In the past I have cooked polenta with milk and cheese to get a creamy soft finish. This has beans and nutritional yeast which create quite a nice flavour profile and add a creamy element with a bit of extra protein.


 

Serves 2-3 people


½ c polenta

4 cups water

½ tsp salt


1 cup white beans - canned or soaked & cooked

2 Tbsp nutritional yeast

2-3 Tbsp olive oil

1 clove garlic or 1 tsp garlic powder

pinch of salt and pepper to taste


1 x kale/ spinach/ or silverbeet

3 - 4 carrots

pea shoots


 

In a medium pot bring 4 cups of water to boil, add the salt and then add the polenta. Turn it down as low as possible and give it a whisk. Keep an eye on it and whisk it every so often. I use coarse polenta so it does take 20-25 minutes to cook. Add a little extra water if you think its sticking to the bottom


My intention was to roast carrots with balsamic for this meal so this would be the time to start that. I forgot about the carrots until it was almost time to serve so I quickly boiled them in circles and added a bit of butter and parsley once they were cooked. I think either way would be tasty.


Meanwhile add the beans, yeast, olive oil, garlic, salt & pepper to a food processor. Blitz until it forms a smooth texture. You could leave it a bit chunkier if you prefer.


Prepare your greens by stripping the stem and giving them a rough chop. Add a glug of oil to a medium saucepan and sauté the green until just wilted. Season with salt and pepper as you like.


Once your polenta is cooked stir through the bean mix. Adjust season as needed. Serve on a bed of sautéed kale and topped with carrots and pea shoots.


 


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