Croatian Butter Bean & Tomato Stew with Crispy Polenta Croutons

Ingredients

• 3/4 cup canned butter beans, drained and rinsed
• 3/4 cup canned crushed tomatoes, fire-roasted preferred
• 1/4 cup polenta (cornmeal), dry
• 1 1/2 cups vegetable broth, divided
• 1/2 medium red onion, diced
• 3 whole garlic cloves, minced
• 2 tbsp extra virgin olive oil, divided
• 3/4 tsp dried oregano
• 1/2 tsp smoked paprika
• 2 sprigs fresh thyme
• 1 whole bay leaf
• 1 tbsp nutritional yeast, optional umami boost
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1 tbsp fresh parsley, chopped for garnish
• 1/2 tsp red wine vinegar, finishing touch

Instructions

1. 1

   Prepare polenta croutons: Bring 1 cup vegetable broth to boil in a small saucepan. Slowly whisk in polenta while stirring constantly to avoid lumps. Reduce heat to low and cook 8-10 minutes, stirring frequently, until thick and creamy. Season with salt and pepper. Pour onto a parchment-lined plate to cool and set (about 10 minutes).

2. 2

   While polenta sets, heat 1 tbsp olive oil in a medium saucepan over medium heat. Sauté diced red onion for 3-4 minutes until softened and translucent.