Corn to Be Wild: Creamy Polenta Breakfast Bowls

Grab this

• 1 cup quick-cooking polenta
• 4 cups low-sodium vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil, divided
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1 can (398 mL) cannellini beans, drained and rinsed
• 5 cups baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons torn fresh basil

Do this

1. Bring the vegetable broth to a gentle boil in a medium saucepan. Slowly whisk in the polenta, then reduce the heat to low.
2. Cook the polenta for 5 to 8 minutes, whisking often, until thick and creamy. Stir in the nutritional yeast and half of the olive oil, then cover and keep warm.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until blistered and beginning to burst.
4. Add the garlic and beans to the skillet. Cook for 2 minutes, stirring gently, until fragrant and warmed through.
5. Add the spinach a handful at a time and cook for 2 to 3 minutes, just until wilted. Stir in the lemon juice, salt and black pepper.
6. Divide the creamy polenta among four bowls. Spoon the tomato, bean and spinach mixture over top, finish with basil and serve right away.