Creamy polenta bowl with tomato beans and kale

Method

1. Crush the garlic. Remove the stalks from the kale and shred the leaves. Drain and rinse the cannellini beans.
2. Heat the olive oil in a frying pan over a medium heat. Cook the garlic and chilli flakes for 30 seconds, then add the chopped tomatoes, beans and oregano. Simmer for 10 minutes.
3. In the meantime, put 400 ml of the oat milk and 200 ml water in a medium pan with a good pinch of salt and bring to a gentle boil.
4. Whisk in the polenta in a thin stream, turn the heat to low and cook, stirring often, for the time on the packet (about 5 to 10 minutes for quick-cook polenta). Add splashes of the remaining oat milk as needed, until it is thick but pourable.
5. Stir the nutritional yeast into the polenta and season well with salt and pepper.
6. Add the kale to the beans and cook for 4 to 5 minutes until tender.
7. Spoon the polenta into two warm bowls and top with the tomato beans and kale.

Tip Polenta thickens fast once it is off the heat. Keep a splash of oat milk or water nearby to loosen it before serving.

Photo made with AI.

From Nosha · nosha.app