PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: BLACK OLIVE TAPENADE PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: BLACK OLIVE TAPENADE
Cheesy, soft polenta makes the perfect base for this hearty white bean stew. Use leftover Pan-Fried Cheesy Polenta to save time and ingredients!
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14.5 ounces) no-salt-added diced tomatoes
1 bag (5 ounces) baby spinach
½ cup Black Olive Tapenade or store-bought gluten-free tapenade
2 cups 1% milk
1 cup water
¼ teaspoon salt
½ cup gluten-free instant polenta
¼ cup grated Parmesan cheese
1. In a large nonstick skillet over medium-high heat, warm the oil. Add the onion and oregano and cook, stirring occasionally, for 2 to 3 minutes, or until the onion begins to soften. Stir in the garlic and cook for 30 seconds. Add the beans and cook for 3 minutes. Stir in the tomatoes and cook for 3 to 4 minutes, or until starting to thicken. Add the spinach and cook, stirring, for 2 to 3 minutes, or until the spinach just begins to wilt. Stir in the tapenade. Remove from the heat and keep warm.
2. In a medium saucepan, bring the milk, water, and salt to a boil over high heat. Whisking constantly, gradually add the instant polenta in a slow steady stream until the mixture is smooth and free from any lumps. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, for 5 minutes, or until the mixture is thick. Remove from the heat and stir in the cheese.
3. Serve the ragu on top of the polenta.
Nutrition per serving: 389 calories, 14 g protein, 54 g carbohydrates, 15 g total fat, 3 g saturated fat, 8 g fiber, 583 mg sodium
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A single serving of this recipe counts as a Flat Belly Diet Meal without any add-ons! |