White Bean and Spinach Polenta

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 can white beans (canned or cooked)
• 4 cups fresh spinach
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon juice

Instructions

1. 1

   In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat.

2. 2

   Once boiling, gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps.

3. 3

   Reduce heat to low and cook for about 15-20 minutes, stirring frequently until the polenta is thick and creamy.

4. 4

   While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

5. 5

   Mince 3 cloves of garlic and add them to the skillet, sautéing for about 1-2 minutes until fragrant.

6. 6

   Add 1 can of white beans (drained and rinsed) to the skillet, along with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes. Stir well and cook for 5-7 minutes until heated through.

7. 7

   Add 4 cups of fresh spinach to the skillet, cooking until wilted, about 2-3 minutes.

8. 8

   Stir in 1 tablespoon of lemon juice and 1 tablespoon of nutritional yeast into the bean and spinach mixture. Mix well and remove from heat.

9. 9

   Once the polenta is cooked, remove it from heat and drizzle with 1 tablespoon of olive oil. Stir to combine.

10. 10

    To serve, spoon the creamy polenta onto plates and top with the sautéed white bean and spinach mixture.

11. 11

    Drizzle with additional olive oil if desired, and enjoy your hearty vegan dinner!