Calabrian Chile Beans and Polenta Recipe - Forks Over Knives

Ingredients

• 2 cups unsweetened, unflavored plant-based milk
• 1 cup dry polenta (coarse cornmeal)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 6 small to medium dried Calabrian chiles (see tip in intro)
• 4 cloves garlic
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon zest
• ½ teaspoon dried oregano, crushed
• 1 sweet onion, cut into thin wedges (2 cups)
• 1 medium zucchini (8 oz.), quartered lengthwise and sliced (2 cups)
• 2 15.5-oz. cans no-salt-added butter beans, rinsed and drained (3 cups)
• Fresh basil leaves
• Lemon wedges