By Sydney Battle
Chop the tomato, zucchini, bell pepper, and onion into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the bell pepper, zucchini, and tomato to the pot. Cook for another 5 minutes until the vegetables start to soften.
Stir in the cooked white beans and 1 teaspoon of mixed herbs. Season with salt and pepper to taste. Cook for another 5 minutes to heat the beans through and combine the flavors. Reduce heat to low and let it simmer while you prepare the polenta.
In a separate saucepan, bring 480 ml of water to a boil. Add a pinch of salt.
Gradually whisk in the polenta (cornmeal) into the boiling water, reducing the heat to low. Stir constantly to avoid lumps.
Cook the polenta for about 10 minutes, stirring frequently, until thick and creamy. Stir in 1 tablespoon of olive oil and season with salt and pepper to taste.
To serve, spoon the polenta onto a plate and top with the vegetable and white bean stew. Sprinkle with the remaining herbs before serving.
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This Vegetarian Main Course Gluten-Free recipe is ready in 45 minutes and features white beans (cooked), tomato, zucchini and other delicious ingredients. Contains 450 calories total.
Chop the tomato, zucchini, bell pepper, and onion into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the bell pepper, zucchini, and tomato to the pot. Cook for another 5 minutes until the vegetables start to soften.
Stir in the cooked white beans and 1 teaspoon of mixed herbs. Season with salt and pepper to taste. Cook for another 5 minutes to heat the beans through and combine the flavors. Reduce heat to low and let it simmer while you prepare the polenta.
In a separate saucepan, bring 480 ml of water to a boil. Add a pinch of salt.
Gradually whisk in the polenta (cornmeal) into the boiling water, reducing the heat to low. Stir constantly to avoid lumps.
Cook the polenta for about 10 minutes, stirring frequently, until thick and creamy. Stir in 1 tablespoon of olive oil and season with salt and pepper to taste.
To serve, spoon the polenta onto a plate and top with the vegetable and white bean stew. Sprinkle with the remaining herbs before serving.
Calories per Serving: 450
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