Using prepared polenta is a nifty way to add variety to the dinner repertoire. One of my long-time favorites, this easy recipe of pan-grilled polenta is topped with a colorful combination of black beans, roasted red pepper, and spinach. As a main dish, it’s light and satisfying, and can also be served as a hearty warm appetizer.
Serve with a simple green salad using whatever you’ve got on hand. For a bigger meal, add some baked or microwaved potatoes or sweet potatoes. Recipe adapted from 5-Ingredient Vegan: 175 Simple, Plant-Based Recipes for Delicious Meals in Minutes by Nava Atlas (Sterling Publishing, Inc). Photos by Hannah Kaminsky, BittersweetBlog.com.
Photos of Polenta with Black Beans and Spinach by Hannah Kaminsky
were originally published on VegKitchen.com
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