1redyellow, or orange bell pepper, chopped (or a combination of colors)
8ouncesbaby portobello mushroomssliced
6ouncesbaby bok choysliced
1 14-ouncecan kidney or cannelloni beansdrained (or beans of choice)
salt and freshly ground black pepper
1teaspoonwhite balsamic vinegar
Optional: Vegan Parmesan
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.
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 PointsPolenta and Topping: Weight Watchers Core / 6 Points