Butter Bean and Spring Veggie Saute With Polenta Recipe

Name: Butter Bean and Spring Veggie Saute With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g dry polenta; 3 cups stock; 150 g asparagus, chopped into 1 inch pieces; 150 g leeks, sliced finely; 180 g chopped tomatoes (2 small romas); 100 g button mushrooms, quartered; 100 g canned butter beans; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon balsamic vinegar; 2 tablespoons coarsely chopped parsley; salt; pepper

Servings: persons

100 g dry polenta
3 cups stock
150 g asparagus, chopped into 1 inch pieces
150 g leeks, sliced finely
180 g chopped tomatoes (2 small romas)
100 g button mushrooms, quartered
100 g canned butter beans
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons coarsely chopped parsley
salt
pepper

1
Mix polenta with stock, cook, stirring continuously, for 20 minutes.
2
Take off heat to cool slightly.
3
Put asparagus and sliced leek in a frypan with a little stock.
4
Steam for a few minutes, until leek is softened.
5
Add remaining vegetables and beans, stir together to combine.
6
Add lemon juice and red wine vinegar, stir.
7
Season to taste.
8
Just before serving, stir through balsamic and parsley.
9
Serve polenta topped with veggie bean mix.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g dry polenta, 3 cups stock, 150 g asparagus, chopped into 1 inch pieces, 150 g leeks, sliced finely, and more.

Yes, Butter Bean and Spring Veggie Saute With Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Bean and Spring Veggie Saute With Polenta

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