I haven't written a "Tasty Tuesday" post in a while. That doesn't mean that I haven't been preparing a lot of food lately. I have a nice back log of posts that will be appearing shortly. I've been spending most of my time finishing up various projects and training for my second half-marathon which will be coming up this Sunday, May 6th. I'll keep you posted on the outcome but in the meantime, enjoy this recipe I found over at Fat Free Vegan!
- 1 cup of Polenta (corn grits)
- 1 small onion
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 8 ounces of mushrooms (your choice), sliced
- 1/4 cup of vegetable broth
- baby bok choy (about 3-4), sliced
- 1 can of cannelloni beans
- 1 teaspoon of basil
- salt and pepper to taste
- balsamic vinegar
- Make the polenta according to the package directions. The usual ratio is 1 cup of polenta to 3 cups of water. While cooking the polenta, stir continuously until the water has evaporated and the mixture is thick. You may need to transfer the mixture to a baking sheet and place it under a broiler for a few minutes. Once the mixture is hardened, cut into cubes.
- In a large skillet, saute the onions until soft. Add the garlic, bell pepper, mushrooms, and just a bit of salt and pepper. Cook over medium heat stirring occasionally to prevent burning. Add the vegetable broth, bok choy, beans, and basil. Stir to mix the ingredients and then cover. Cook until the bok choy is soft but still bright green. Season with salt and pepper.
- Drizzle a little balsamic vinegar on the polenta cubes. Serve the vegetable mixture on top of the polenta.
Baby Bok Choy and polenta
Let those vegetables cook
Transfer the polenta to a baking sheet and place under a broiler
Take care of yourself and each other...
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