Rosemary polenta with turmeric white beans

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What you’ll need:

1 C uncooked polenta
3 C water
1 vegetable bullion cube
1 small fresh package of rosemary
1 can white beans drained and rinsed
2 cloves if garlic chopped
1/2 jar of marinated red bell peppers
1/2 Tsp red pepper flakes
1 Tsp turmeric
1 Tsp coriander
Sea salt to taste
2 celery stalks chopped
1 Tbsp olive oil
1 bunch of young broccoli (opt)
1 bunch of green onions chopped (light part only)

What you’ll do:
Cook polenta according to directions on package, mine were quick so I brought 3 cups of water to a boil added to bullion and polenta, reduced the heat and wisked frequently for about 5 minutes

Add rosemary and remove from heat

Keep covered and set aside

In a large skillet add olive oil, red pepper flakes and garlic

Let cook for about 1-2 minutes

Add celery cook another 2 minute

Add beans and red pepper, cook until beans are heated through

Add 1 C of water and mash mixture

Add turmeric, coriander and sea salt to taste

Add cleaned, cut young broccoli

Let simmer covered until thickened a few minutes

Spoon the polenta mixture on a plate and cover with white bean mixture

Add broccoli and green onions

I also did a micro radish greens salad with cherry tomatoes and a homemade dressing of red wine vinegar, lemon juice, agave nectar and sea salt.

Enjoy!!!

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