that I created earlier today, plus an exciting video about how to create your own recipe! My friend (and member of the Teens Can Cook, Too team) Annika and I worked together on this video by visiting the Mercer Island Farmer's Market, and later taking our recipes to the kitchen. We made her original recipe of Apple-Banana Muffins with Peanut Butter Glaze as well as my recipe for Polenta with White Beans and Green Sauce. The muffins didn't turn out very well.... but Annika and I came up with some ideas to test out next time. Once the recipe has been perfected, I'll post it here for you all to see!
Watch the new video HERE: http://www.youtube.com/watch?v=3i957wlby8Q&feature=youtu.be
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| Annika and me picking out vegetables |
Polenta with Green Sauce and White
Beans
Serves 4
Ingredients
Two logs organic polenta, cut into ½-inch medallions
½ cup balsamic vinegar
2 tbsp extra-virgin olive oil
1 (15 oz) can cannellini beans
½ of a large yellow onion, diced
1 large garlic clove, peeled and minced
1¼ cup heirloom cherry tomatoes, cut in half lengthwise
Salt and pepper, to taste
For green sauce (you will have sauce left over):
2 cups kale, coarsely chopped
2 cups baby spinach
½ of a large zucchini, cut into 2-inch pieces
¼ of a large yellow onion, cut into 2-inch pieces
1½ cups organic frozen peas, defrosted
1 tbsp nutritional yeast
2 cups basil leaves
½ cup parmesan cheese
3 garlic cloves, peeled
Salt and pepper, to taste
About 1 ½ cups of water (adjust as needed to achieve desired
consistency)
2 tbsp extra-virgin olive oil
Preparation
1. Combine all
of the green sauce ingredients in a blender or Vita-Mix on a high speed. Adjust
seasonings and consistency as needed.
2. Heat 1 tbsp
of the olive oil in a large skillet on medium-high heat. Add half of the
polenta and pour 2 tbsp of balsamic over the top. After about 2 – 3 minutes, or
once one side of the polenta is golden-brown, flip the polenta. Pour another 2
tbsp of balsamic over the top and cook for 1 – 2 minutes. Transfer the polenta
to a platter or plate. Repeat these instructions with the remainder of the
polenta. Do not turn off the skillet once
you are done.
3. Immediately
after you finish cooking the polenta, add the cannellini beans, onions and
garlic to the skillet. Cook until the onions are translucent and soft. Then,
pour in about 3 cups of the sauce. You can freeze your leftover sauce in an ice
cube tray and use it for pizza, pasta, or to make this dish again the next day.
Cook the sauce and beans for about 5 minutes, stirringly constantly.
4. Serve each
plate by arranging the polenta in a circle and pouring the green sauce over the
top. Top each plate with heirloom tomatoes. Enjoy!
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Instagram: @teenscancooktoo
- Madeline :)
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