Creamy Polenta with White Beans and Greens

Instructions

1. 1

   Bring the broth and 1 cup water to a boil, then slowly whisk in the polenta. Cook over low 20 minutes, stirring often, until thick. Stir in the nutritional yeast and 1 tbsp oil.

2. 2

   Meanwhile heat 3 tbsp oil in a large skillet over medium. Add the sliced garlic and pepper flakes and cook 1 minute.

3. 3

   Add the tomatoes and cook 4-5 minutes until they burst. Add the chopped kale and a splash of water and cook 3 minutes until wilted.

4. 4

   Stir in the drained beans and 1/2 tsp salt and simmer 3 minutes.

5. 5

   Spoon the polenta into shallow bowls and top with the beans and greens.