Butter Bean And Spring Veggie Saute With Polenta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 100 g dry polenta
• 3 cups stock
• 150 g asparagus, chopped into 1 inch pieces
• 150 g leeks, sliced finely
• 180 g chopped tomatoes (2 small romas)
• 100 g button mushrooms, quartered
• 100 g canned butter beans
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons coarsely chopped parsley
• salt
• pepper

Recipe

• 1 mix polenta with stock, cook, stirring continuously, for 20 minutes. take off heat to cool slightly.
• 2 put asparagus and sliced leek in a frypan with a little stock. steam for a few minutes, until leek is softened.
• 3 add remaining vegetables and beans, stir together to combine.
• 4 add lemon juice and red wine vinegar, stir.
• 5 season to taste.
• 6 just before serving, stir through balsamic and parsley.
• 7 serve polenta topped with veggie bean mix.