Calabrian Chile Beans and Polenta Recipe
Triangles of tender baked polenta are topped with sautéed zucchini, butter beans, and a luscious Calabrian chile sauce. Get the recipe!
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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
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