Vegetarian

Butter Bean and Spring Veggie Saute With Polenta takes several minutes to prepare.

Butter Bean and Spring Veggie Saute With Polenta takes several minutes to cook.

Butter Bean and Spring Veggie Saute With Polenta makes 2 servings.

The ingredients for Butter Bean and Spring Veggie Saute With Polenta are:

* 3 5/8 ounces dry polenta - 1/2 cup
* 2.5 cups stock
* 5 1/3 ounces asparagus, chopped into 1 inch pieces - 25 stalks
* 5 1/3 ounces leeks, sliced finely - 1/2 onion
* 6 1/3 ounces chopped tomatoes (2 small romas) - 1 tomato
* 3 5/8 ounces button mushrooms, quartered
* 3 5/8 ounces canned butter beans - 1/2 cup
* 1 tablespoons red wine vinegar
* 1 tablespoons lemon juice
* 1 tablespoons balsamic vinegar
* 2 tablespoons coarsely chopped parsley - 1 tsp dried
* salt
* pepper

Here is how you make Butter Bean and Spring Veggie Saute With Polenta:

Mix polenta with stock, cook, stirring continuously, for 20 minutes. Take off heat to cool slightly.Put asparagus and sliced leek in a frypan with a little stock. Steam for a few minutes, until leek is softened.Add remaining vegetables and beans, stir together to combine.Add lemon juice and red wine vinegar, stir.Season to taste.Just before serving, stir through balsamic and parsley.Serve polenta topped with veggie bean mix.Number of Servings: 2Recipe submitted by SparkPeople user LBACKMAN.

The nutritional information for Butter Bean and Spring Veggie Saute With Polenta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 320.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 833.8 mg
• Total Carbs: 63.6 g
• Dietary Fiber: 17.1 g
• Protein: 18.6 g