Great Northern Beans
Beans & greens my friends, beans & greens
The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, about 1/3 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 1 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.
The base started with 1 small minced shallot, sauteed in canola oil on med-high heat for 3-4 minutes, then we added 2 cloves of minced garlic and a pinch of red pepper flakes and cooked for one more minute. Then we added the collard greens, which were cut into thin strips, turning constantly until wilted (about 4-5 minutes). Then we turned the heat down to low, added 1 tbs. of tamari, stirred to combine, put the lid on and braised it for 10 minutes.
Cut into 1/8" slices, pan-fried with olive oil on med-high heat until all the liquid is released (7-8 minutes), seasoned with black pepper and a splash of tamari. Add the (cooked) beans, a pinch of salt and stir to heat through.
To plate, layer the polenta, greens, mushrooms & beans and serve hot.