Dinner / Other / Global
Creamy polenta topped with garlicky greens, white beans and a fresh spoonful of Black Garlic & Mushroom Sauerkraut.
How to make it
Cook polenta in stock according to packet directions, then stir in nutritional yeast and olive oil.
Sauté garlic in oil, add beans and spinach and cook just until spinach wilts.
Spoon polenta into bowls, add beans and greens, then finish with Black Garlic & Mushroom Sauerkraut.
Living-culture note
The sauerkraut should be added after the hot polenta is plated.
Kitchen notes
Keep cooking
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Used in this recipe
Deep, savoury umami for tofu, rice bowls, eggs, platters and hearty salads.