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Mushroom Polenta Bowl With Greens and Beans
THE WASHINGTON POST12Ingredients
65Minutes
80Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 cups water
- 1 cup polenta (dried, preferably stone-ground, see headnote)
- 1 tsp. sea salt (or kosher, plus more as needed)
- 1/2 tsp. freshly ground black pepper
- 1 lb. rainbow chard
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 1/2 yellow onion (thinly sliced, 1 cup)
- 4 cloves garlic (sliced)
- 1/2 tsp. hot smoked paprika (or sweet, pimenton)
- 8 oz. cremini mushrooms (trimmed and sliced, about 3 cups)
- 1/2 tsp. fresh thyme leaves
- 15 oz. no salt added cannellini beans (rinsed and drained)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium630mg26% |
| Potassium540mg15% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A100% |
| Vitamin C45% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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