- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan over medium heat, combine 2 1/2 cups of the broth, the milk, cream and rosemary; watching closely, bring to boil.
Whisk in polenta; reduce heat to low and cook, stirring constantly, until polenta is cooked through, 8 to 10 minutes. Stir in butter and Parmesan until creamy. Discard rosemary. Cover polenta and set aside.
In nonstick skillet, heat olive oil over medium heat. Stir in beans, tomatoes and garlic; cook, stirring often, for 2 minutes. Stir in spinach and remaining broth; cook for 2 minutes.
Divide polenta among plates. Top each with bean mixture and sprinkle with Parmesan, and fresh basil, if using.
Nutritional facts Per serving: about
- Calories 705
- Total fat 28 g
- Saturated fat 14 g
- Cholesterol 65 mg
- Sodium 750 mg
- Total carbohydrate 86 g
- Fibre 13 g
- Sugars 6 g
- Protein 28 g
- Iron 8.6 mg
