Sheet Pan Broccolini & Beans with Polenta | The Good Stuff with Mary Berg

Boil 4 cups of water in a pot.

Add 4 teaspoons of powdered bouillon to the boiling water to create broth.

Mince 1-2 cloves of garlic and add to the boiling broth.

Slowly whisk in 1 cup of cornmeal while stirring to avoid clumping.

Reduce heat to low, cover, and let the polenta cook for 20-25 minutes, stirring occasionally.

Trim and prepare 2 bunches of broccolini, placing them on a large sheet pan.

Add a clamshell of cherry tomatoes (whole) to the sheet pan with the broccolini.

Cut a red onion into thin wedges and add to the sheet pan.

Add 2 whole cloves of garlic to the sheet pan.

Zest a lemon over the vegetables on the sheet pan.

Add a can of drained and rinsed kidney beans to the sheet pan.

Cut a block of halloumi cheese into pieces and add to the sheet pan.

Season the vegetables on the sheet pan with chili flakes (if desired).

Drizzle 4 tablespoons of olive oil over the sheet pan ingredients.

Cut the zested lemon in half and place it cut-side down onto the sheet pan.

Equipment Needed

Spice Level:

Dietary

Allergens