SUNNY GARDEN SAUTÉ WITH POLENTA
SERVES 4 PORTIONS
FOR THE GARDEN SAUTÉ
1 tsp. olive oil
3 shallots, sliced
6 oz. (170 g) green beans, ends trimmed and chopped
1 small head of radicchio, chopped
1/4 lb. (115 g) Swiss chard, chopped
1 lb. (455 g) tomatoes, chopped
1 can (15 oz., or 425 g) white beans, rinsed and drained
1/2 tsp. dried Italian seasoning
1 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
FOR THE POLENTA
3 cups (700 ml) gluten-free vegetable broth
1 cup (140 g) polenta grits (I use Bob’s Red Mill.)
Salt, to taste
NUTRITIONAL VALUES
Calories: 550kcal
Fat: 2.6g (0.5g S.Fat)
Carbs: 103.6g
Protein: 30.6g
Sugar: 8.4g
Sodium: 302mg
METHOD
To make the garden sauté:
Warm the olive oil in a large skillet over medium heat. Cook for 2 minutes with the shallots, then add the green beans and cook for 5 minutes, stirring occasionally. (At this point, begin making the polenta.) Sauté the radicchio, Swiss chard, tomatoes, white beans, and Italian seasoning in a skillet until the greens wilt. Season with salt and pepper to taste.
To make the polenta, bring the vegetable broth to a boil in a large pot over medium heat. Stir the polenta into the broth, reduce the heat to medium-low, and cook for 15 to 20 minutes, or until the polenta is soft and creamy. Season with salt and pepper.
Serve the polenta in four bowls, topped with the garden sauté.
To make the polenta, bring the vegetable broth to a boil in a large pot over medium heat. Stir the polenta into the broth, reduce the heat to medium-low, and cook for 15 to 20 minutes, or until the polenta is soft and creamy. Season with salt and pepper.
Serve the polenta in four bowls, topped with the garden sauté.
