Lima Bean Stew over Polenta Topped with Roasted Purple Cauliflower

Polenta is a great addition to a meal and a nice change for us.  I made a batch last night and heated it up today to pair with this super easy “stew.”  It is gorgeous here so I did not want to spend too much time making lunch. 

1 cup of polenta (Bob’s Red Mill)
5 1/2 cups water
1 teaspoon salt
2 tablespoons olive oil

Lima Bean Stew
1 head of purple cauliflower, small florets
1 big onion, chopped
1 big carrot, chopped
1 small head of broccoli, small florets
1 to 2 tablespoons tomato paste
4 tablespoons water, divided
1 cup frozen lima beans, defrosted
Olive oil
S and P

Make the polenta the day before.  Bring the salt and water to a boil.  Add polenta slowly, whisking continously.  Turn the heat down to low and continue cooking for 20 minutes, whisking often. The heat should be low and the polenta barely simmering.  As you whisk make sure you reach the bottom of the pot to prevent scorching the polenta.  Add 2 tbsp olive oil and taste for seasoning.  Pour the polenta into a lightly oiled baking dish to chill overnight.

When ready to make the meal, take the polenta out  of the refrigerator and scoop out as much as you want to use.  This recipe makes enough for probably 6 people. 

Preheat the oven to 400.

Cut the cauliflower into small florets.  Coat with olive oil, salt and pepper and turn out onto a baking sheet.  Roast for 25 minutes.

Saute the onions in olive oil and salt until translucent, then add the carrots.  Let them cook for a few minutes and then add 2 tablespoons of water and tomato paste.  Mix around to make a light sauce.  Add the lima beans, broccoli and 2 more tablespoons of water.  Put the cover on and steam the broccoli (and ensure the lima beans are heated through) for 2 to 3 minutes.

When everything is ready, place the polenta on the bottom of the bowl.  Top with the stew and roasted cauliflower.  Enjoy!

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