Ingredients
- 5 cups Cento Low Sodium Chicken Stock
- 1 cup Bellino Instant Polenta
- 1 can Cento Organic Cannellini Beans (15.5 oz)
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 5 oz Mixed Greens (Swiss Chard, Spinach, Kale)
- Cento Fine Sicilian Sea Salt, to taste
Directions
In a large pot, bring 4 cups of stock to a boil. Remove from heat and slowly pour in polenta, stirring continuously. Put back on heat and cook for 5 minutes, continuing to stir until polenta forms ribbons. After ribbons form, pour polenta into an 8x8 inch pan and spread. In a separate pot, add beans and remaining stock, bring to a simmer. Add oil, greens and salt, and cook for 3-4 minutes. Pour over cooked polenta. Serves 4-6.
