Title: Vegetable And Bean Stew with Polenta
Categories: Veg10
Yield: 4 servings

3 ts Olive oil
1 Onion; thinly sliced
15 oz White kidney beans; rinsed,
-drained
8 c Cabbage; shredded
1 1/2 c Vegetable broth
2 oz Tofu; firm, cut into 1"
; cubes
2 tb Tomato paste
Black pepper; to taste
2 tb Fresh parsley; chopped
14 oz Polenta; log-prepared, cut
; into 1/2" slice

In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add
onion and cook, stirring until softened and beginning to brown, 4-5
minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook,
stirring occasionally, until cabbage is tender, about 12 minutes. Season
with pepper; stir in parsley. Brush 1/2 tsp olive oil over bottom of
skillet; heat pan over medium-high heat. Add half of polenta, cook until
browned and crusty, about 3 minutes per side; repeat with remaining 1/2 tsp
olive oil and polenta. Spoon bean mixture over polenta and serve.

Per serv: 311 cals, 6 g fat, 382 mg sod

Per serving: 848 Calories (kcal); 8g Total Fat; (7% calories from fat); 39g
Protein; 159g Carbohydrate; 1mg Cholesterol; 726mg Sodium Food Exchanges: 9
1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Recipe by: St. Joseph Healthcare/New Mexico Heart Institute

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