Polenta With White Beans And Roasted Peppers By Michel Nilles
This polenta plant-based recipe with white beans, peppers and roasted celery is very quick to make, so it’s perfect for any night of the week. Mixture of legumes, cereals and vegetables, it is also complete and will satisfy the most hungry!
Prep Time: 00:10 – Cooking Time: 00:20 – Total Time: 00:30
1l Vegetable Broth
1 Tbs Olive Oil
2 Cloves Garlic
1 Celery Stalk
1 Large Red Pepper
400g Cooked White Beans
1 Pinch Chili Flakes
1 Pinch Ground Black Pepper
1 Pinch Himalayan Salt
Bring the vegetable broth to a boil in a saucepan, and add the polenta to rain, whisking constantly. Simmer, stirring frequently for about 5 to 10 minutes.
Heat the olive oil in a skillet. Add chopped garlic, finely sliced celery and pepper strips and cook for about 5 minutes. Stir in roasted beans, salt, pepper and cook until mixture is hot, about 1 minute.
Serve on polenta and sprinkle with celery leaves as well as some chili flakes for garnish.