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Lima Beans Gravy Over Grilled Polenta
Rini
Lima Beans in a Light Tomato Gravy Drizzled over Grilled Polenta. A good source of vegan protein.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
American, Italian
Servings
2
people
Calories
296
kcal
Ingredients
1x
2x
3x
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
½
tsp
salt
adjust to your taste
2
Tbsp
coconut oil
½
tsp
Died Parsley
½
tsp
Dried Oregano
½
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
⅛
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:
1
cup
Calories:
296
kcal
Carbohydrates:
29
g
Protein:
8
g
Fat:
17
g
Saturated Fat:
12
g
Sodium:
625
mg
Potassium:
642
mg
Fiber:
7
g
Sugar:
5
g
Vitamin A:
705
IU
Vitamin C:
10.6
mg
Calcium:
36
mg
Iron:
2.6
mg
Keyword
savory polenta recipes, what to put on top of polenta
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