Beans and Greens with Herbed Polenta

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Beans and Greens with Herbed Polenta - 6 pts

 

Recipe By :The Bean Harvest Cookbook by Ashley Miller, (Taunton Press,

1999).

Serving Size : 5 Preparation Time :0:00

Categories : LowFat (Less than 25%) Vegan

Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Polenta:

1 1/2 cups coarse yellow cornmeal

1 teaspoon salt

2 tablespoons mixed fresh herbs -- (rosemary and parsley are

especially good)

4 cups hot water

Olive oil -- for greasing

Beans and Greens:

2 1/2 tablespoons olive oil

1 1/2 teaspoons minced garlic

1 1/2 cups chopped onions

3 cups chopped Swiss chard -- kale, or spinach, or a

combination

1 can tomatoes -- with juice, (28-ounce) chopped

1 1/2 cups cooked beans

1/4 cup chopped fresh basil -- plus extra for garnish

Salt and freshly-ground black pepper -- to taste

 

 

For the Polenta:

In a 3-quart pot, combine the cornmeal, salt, herbs, and water, making sure

there are no lumps. Bring to a boil. Lower the heat and simmer, stirring

frequently, 30 minutes or until the polenta is thick and comes away easily from

the sides of the pot.

 

Grease a large sheet of aluminum foil with the oil and place it on a baking

sheet. With a rubber spatula or with wet hands, slide the polenta onto the

baking sheet, guiding it into a rectangle measuring approximately 8 inches by 12

inches. Make the corners as square as possible. Lay a second sheet of aluminum

foil of top and allow the polenta to set at least 30 minutes.

 

For the Beans and Greens:

In a large, deep frying pan, heat the oil over medium heat. Add the garlic and

saute until it turns golden. Add the onions and saute until the onions are

translucent. Add the greens and saute, stirring, until wilted. Stir in the

tomatoes and beans and simmer 15 minutes. Sir in the basil and season with salt

and pepper.

 

To Serve:

Cut the polenta in to 4 equal rectangles and then cut each rectangle into 4

triangles. Place the triangles on oiled aluminum foil or an oiled grill under

the broiler and cook 5 to 6 minutes per side, or until the exterior is a spotted

brown. Remove from the heat. Ladle on the bean mixture and top with extra basil.

 

Serves 4 to 6.

 

Helpful Hints: Although many traditional polenta recipes call for constant

stirring, you can get perfectly acceptable results just stirring occasionally.

Just take care that it doesn't burn.

 

Polenta is Italian comfort food. This zesty version is topped with succulent

beans and calcium-rich greens for a vegan delight that is sure to please. Making

polenta can be both relaxing and meditative, and the recipe is a great use for

any kind of leftover cooked beans. When we absorb tasty deep nourishment like

this, our whole selves feel more peaceful.

 

Description:

" 6 pts "

Source:

" Care2.com "

S(Formatted by Chupa Babi):

" 07.07.08 "

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Per Serving (excluding unknown items): 319 Calories; 8g Fat (22.2% calories from

fat); 10g Protein; 53g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 479mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 435 0 3373 0 0 0 0 0 0 0 0 0 0 0 0