Polenta with White Bean Stew

• Preparation time: 10 mins
• Cooking time: 20 mins
• Servings: 2

Polenta has become one of my favourite go-to staples when I need quick and easily digestible carbs. Even though most of the world has known the advantages of corn-based porridges for ages – think Kenyan ugali or South African mielie pap – especially in Western and Northern Europe, in my opinion, it is the most overseen affordable and readily available, gluten-free source of energy and nutrients. You can boil it, fry it, sauté it… This time, I have added a light mediterranean twist to create a yummy, complete and well balanced meal, suitable for an athlete.

Ingredients

For the polenta:

• 200g of polenta (I prefer instant)
• 1 tsp olive oil
• pinch of salt

For the bean stew:

• 250g canned white beans
• 1 large onion, diced
• 2 cloves garlic, ground – optional
• 100g fresh spinach
• 150g champignons
• 1 can tomato puree
• 1 tsp oregano
• 1 tsp basil
• 2 tbsp olive oil
• salt and pepper to taste

Instructions

1. Cook the polenta according to the instructions on the packaging. At the end, drizzle some olive oil and salt to taste.
2. Wash the champignons and cut them in halves.
3. Heat a sauté pan to medium and add oil. Once heated, add the champignons and fry them for about 5 minutes or until they turn golden. Take them out of the pan and set aside.
4. Add onions into the same pan with an extra drizzle oil and sauté for 6-8 minutes.  If using, add garlic and continue cooking, stirring often, for 2-3 minutes.
5. Add tomatoes, coconut sugar, salt and pepper to the pan. Stir well and bring to a boil.
6. Add oregano, basil, and beans and let simmer for an additional 15 minutes. in the last 5 minutes, add fresh spinach.
7. When serving, top with champignons. Additionally, you can add pine nuts and/or parmigiano for extra flavour.