Lima Beans Gravy Over Grilled Polenta
Lima Beans in a Light Tomato Gravy Drizzled over Grilled Polenta. A good source of vegan protein.
Servings 2 people
Calories 296kcal
Ingredients
- 8 rounds Polenta Store bought or my recipe
- 2 tsp Vegan Butter melted
For the Lima Beans
- 1 cup Lima Beans Frozen, Do not thaw
- 1/2 tsp salt adjust to your taste
- 2 Tbsp coconut oil
- 1/2 tsp Died Parsley
- 1/2 tsp Dried Oregano
- 1/2 tsp black pepper crushed
- 1 sprig Italian Parsley for garnish, optional
For the Light Gravy
- 2 plum tomatoes roughly chopped
- 3 cloves garlic roughly chopped
- 1/8 tsp ginger crushed
- 1 tsp coconut sugar
- 1 Tbsp water
Instructions
- In a non stick pan, add the coconut oil and heat on medium heat for 30 seconds
- Add the frozen Lima beans and cook for about 7-10 minutes
- While the Lima beans are cooking, blend all the ingredients for the gravy until it's liquid and set aside
- When the Lima beans start to brown, add the tomato mixture
- Turn the heat to low and let it simmer for 15-20
- Set the calphalon grill on the stove top and heat on medium for 1 minute
- Baste each side of the polenta rounds and place on the grill
- For best results, grill 4 at a time and use tweezer tongs
- Grill each side for 3 minutes or until you see the grill marks
- Remove and set them on the serving dish
- When the lima beans crush easily with a spoon, turn off heat
- Drizzle over the grilled polenta and serve
Notes
For best results, please don't thaw the Lima beans. Frozen Lima beans are easily browned.
Nutrition
Serving: 1cup | Calories: 296kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Sodium: 625mg | Potassium: 642mg | Fiber: 7g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 10.6mg | Calcium: 36mg | Iron: 2.6mg