Goat Yogurt Polenta With Cannellini Beans And Kale Recipe

Name: Goat Yogurt Polenta With Cannellini Beans And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup polenta; 1 1/3 cups broth (I used vegetable), warm; 1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!); 1 handful grated manchego or pecorino romano cheese (optional); 2 tablespoons olive oil; 2 onions, haved and sliced; 4-5 gloves garlic, minced; 1.5 cups cooked cannellini beans, or 1 can drained; 2-3 diced tomatoes (skins are fine), or 1 can; 1 teaspoon dried oregano; 1 bunch kale, stemmed and torn into bite-sized pieces; 1 tablespoon butter

Servings: persons

1/3 cup polenta
1 1/3 cups broth (I used vegetable), warm
1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!)
1 handful grated manchego or pecorino romano cheese (optional)
2 tablespoons olive oil
2 onions, haved and sliced
4-5 gloves garlic, minced
1.5 cups cooked cannellini beans, or 1 can drained
2-3 diced tomatoes (skins are fine), or 1 can
1 teaspoon dried oregano
1 bunch kale, stemmed and torn into bite-sized pieces
1 tablespoon butter

1
Make polenta. Bring broth to a simmer and add polenta in fine stream, whisking continuously until thick. Cover and cook polenta on low heat, whisking frequently, until cooked through (about 25-30 minutes). Whisk in goat yogurt and cheese. Season to taste and keep warm.
2
In large skillet, saute onions on low heat until translucent. And minced garlic and saute until fragrant. Add cannellini beans and butter to the skillet and cook for 5 mins, until the beans begin to crackle. Add tomatoes and oregano and simmer over medium-low heat until most of the liquid has evaporated.
3
When ready to serve, add the kale to the skillet and toss. Cook until the kale is just warmed through and plate, topping polenta with kale mixture. Eat joyfully!

540

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 12 ingredients. The key ingredients include: 1/3 cup polenta, 1 1/3 cups broth (I used vegetable), warm, 1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!), 1 handful grated manchego or pecorino romano cheese (optional), and more.

Yes, Goat Yogurt Polenta With Cannellini Beans And Kale 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.

Goat Yogurt Polenta With Cannellini Beans And Kale

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