About this recipe
A restaurant quality dish for a fraction of the price and hardly any cooking. Sound good? I thought you’d be interested!
The balsamic vinegar transforms onions and white beans into the most delicious and easy to make tray bake dish. Polenta is actually an amazing wholegrain that takes on flavours really easily, even pesto!
The fats in the pesto aid absorption of the phytonutrients in the greens and beans so get cooking!
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- 200g Onions, halved/quartered
- 20mls Balsamic vinegar
- 2 tbsp Olive oil
- 100g Kale Greens
- 100g Polenta
- 400mls boiling water
- 3 tsp green pesto
- 1 can White Beans, drained and rinsed
- Salt and pepper
Add the onions and beans to a baking tray with olive oil, balsamic vinegar, salt and pepper
Bake for 25 minutes adding the greens half way through cooking
Prepare the polenta by toasting the grains in a dry saucepan for a few minutes
Add the hot water with the green pesto and stir for a few minutes until cooked through (add extra water if needed)
Serves the roasted onions and beans on the polenta base with a drizzle of olive oil