Herbed Polenta with Beans and Bok Choy
Since the polenta is so flavorful, I kept the seasoning in this vegetable and bean sauté very light, allowing the freshness of the ingredients to shine.
Servings: 5 servings
Calories: 346kcal
Ingredients
- 1 recipe Herbed Polenta below
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red yellow, or orange bell pepper, chopped (or a combination of colors)
- 8 ounces baby portobello mushrooms sliced
- 1/2 cup vegetable broth
- 6 ounces baby bok choy sliced
- 1 14- ounce can kidney or cannelloni beans drained (or beans of choice)
- 1 teaspoon dried basil
- salt and freshly ground black pepper
- 1 teaspoon white balsamic vinegar
- Optional: Vegan Parmesan
Instructions
- Make the polenta according to the directions below. After polenta is firm, cut into cubes and either broil them on an oiled baking sheet or brown them in a non-stick pan, turning after one side is brown. Keep warm until ready to serve.
- In a large non-stick skillet, sauté the onion for 3-4 minutes, until it softens. Add the garlic, bell pepper, and mushrooms and add a sprinkle of salt. Cook over medium-high heat, stirring, until mushrooms soften. Add the broth, bok choi, beans, and basil, stir well, and cover. Cook for about 5 minutes, until bok choy is wilted but still bright green. Season to taste with salt and pepper, and stir in vinegar. Serve atop polenta cubes, sprinkled with vegan Parmesan, if desired.
Notes
Nutritional information for topping alone: 135 Calories (kcal); 1g Total Fat; (4% calories from fat); 9g Protein; 25g Carbohydrate; 0mg Cholesterol; 27mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points
Polenta and Topping: Weight Watchers Core / 6 Points
