Prep Time: 5 minutes

Total Cook Time: 15 minutes

Servings: 1 serving

Ingredients

• 3 oz of instant polenta
• 1 ½ cups of vegetable stock
• 1 tsp of granulated garlic
• 1 tsp of rosemary
• 1 tsp of crushed chili

For the topping: 

• 1 tbsp of oil
• A handful of spinach
• 1 can of cannellini beans
• Salt and black pepper to taste
• ½ tsp of granulated garlic

Directions/Instructions:

1 - In a saucepan, add vegetable stock and season with granulated garlic, rosemary and crushed chili. 

2 - Add the instant polenta, slowly, while stirring and cook for 5 minutes on a medium heat. When ready - set aside.

3 - In a hot pan, add oil and start by cooking the spinach.

4 - Season with salt, black pepper and granulated garlic.

5 - After 2 minutes add in the beans and cook for another minute.

6 - Serve over the hot polenta.