Creamy Polenta with Asparagus, Zucchini and Navy Beans
Buttery polenta and bright garlicky veggies. Hearty and easy to prepare!
Course: Main Course
Keyword: easy weeknight meal
Servings: 4
EQUIPMENT
large frying pan
medium sauce pan
whisk
wooden spoon
Ingredients
2tbspolive oil
4 clovesgarlic, minced
2cups asparagus, trimmed, cut into 2 inch pieces
2 cupszucchini, cut into 2 inch pieces
1398mL (14oz) cannavy beans, drained and rinsed
1/3cupchopped cilantro or Italian parsley
salt and pepper to taste
1cupcornmeal
4 cupswater
1/4cupbutter
1/2tspsalt, more to taste
1/3cupparmesan, petals or grated
Instructions
Pour olive oil into frying pan over medium heat. Add garlic, asparagus and zucchini and sauté for several minutes until veggies are just slightly underdone. Remove from heat.
Add water and salt to a medium sauce pan and bring to a light boil. Turn heat down to medium-low and slowly whisk in the cornmeal, ensuring there are no lumps. Simmer for 10 minutes, stirring frequently. At the end of the cooking time whisk in butter and adjust seasoning.
Return asparagus mixture to medium heat. Add navy beans and heat through. Stir in cilantro or parsley and season to taste with salt and pepper.
Divide polenta into four bowls, top each with asparagus mixture and top with parmesan. Enjoy!
Notes
Vegan option: Use plant based spread or a couple of tbsp olive oil in place of the butter and omit the parmesan.