Gigantes Beans, Mustard Greens And Cheesy Polenta.
At the moment we have a bit of a glut of mustard greens, so here’s a good way of using this peppery vegetable which is so green and lush it just has to be good for you.
Gigantes beans, mustard greens and cheesy polenta.
Yield: 4
Prep time: 8 MinCook time: 25 MinTotal time: 33 Min
A tasty vegetarian main course for four
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta or yellow cornmeal
- 1 cup grated cheese
- 1 cup milk
- 3 tablespoons butter
- 1/2 tablespoon nutritional yeast
- Sea salt
- Freshly ground black pepper
- 2 x garlic cloves, minced
- 1 x teaspoon crushed red pepper flakes
- 1 x bunch mustard greens, stems removed and leaves roughly chopped
- 1 x 440gm can gigantes white beans, drained and rinsed
Instructions
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan. Slowly stir in the polenta, then reduce the heat to low and cook for 15 to 20 minutes, stirring often, while the polenta thickens. Remove from the heat and beat in the milk, cheese, nutritional yeast and butter. Season with salt and pepper, to taste.In a large sauté pan add a splash of olive oil then the garlic and red pepper flakes and cook for about 1 minute. Add the mustard greens, reduce the heat to low, and cook for 6 to 7 minutes, until the greens are tender and wilted. Stir in the white beans and cook for another 2 minutes to warm the beans through.
- Spoon the polenta into bowls and top with the mustard greens, and gigantes beans.
