[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Sweet Bean Polenta

Serves 8

Yield: 7 Cups

1-1/2 cups frozen green soy beans (sweet beans)
3 cups water
1/16 tsp. salt
1/2 cup pistachio nuts (optional)
1 tbsp. extra virgin olive oil
1 cup finely diced Spanish onions
1 cup finely diced red bell peppers
1 cup finely diced celery
1 tbsp. minced fresh garlic
1 tbsp. minced fresh basil
1 tbsp. ground fennel seed
1-1/4 tsp. sea salt
4 cups water
2 cups yellow corn grits*
*Arrowhead Mills

Preheat oven to 300°F. Add sweet beans to a pot of boiling, salted water and cook about 30 minutes or until soft. Roast the pistachios on a baking sheet in the oven for 25 minutes or until they give off a roasted nut scent. Remove from the oven and transfer the nuts to another dish to cool.

Prepare the vegetables, and seasonings. In a 3-quart sauce pan place the oil, then add the onions, red bell peppers, celery, garlic, basil, fennel, and salt. Sauté on a medium heat for 8 minutes, then add the water, cooked sweet beans and corn grits. Bring to a simmer and cook for 20 minutes or until soft. Stir in the pistachio nuts and serve hot or let cool until set, then slice and serve. Grilled vegetables make a good complementary side dish.

Nutritional Information Per Serving:

272 calories
10 g protein
41 g carbohydrate
8 g fat
1 g saturated fat
0 mg cholesterol
315 mg sodium
2.5 g dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]