Savory Polenta Breakfast Bowls with Beans and Spinach

Makes 2 servings. You need ½ cup quick-cooking polenta, 2 cups water or low-sodium vegetable broth, 1 cup no-salt-added white beans drained and rinsed, 2 cups spinach, 1 cup cherry tomatoes, 1 teaspoon olive oil, 1 minced garlic clove, black pepper, and optional lemon. Wash hands and produce. Warm the oil in a skillet over medium heat, add garlic, beans, and tomatoes, and cook until the beans are hot and the tomatoes soften. In a separate saucepan, bring the water or broth to a simmer. Slowly whisk in the polenta and cook according to its package directions, stirring to prevent lumps. Fold the spinach into the hot polenta until wilted. Divide the polenta between two bowls and top with the bean-tomato mixture, pepper, and lemon. For gluten-free needs, choose polenta and broth certified for that use. Cooking time and liquid can vary by polenta brand, so the package is the final guide. Related product: Garcinia Ultra Pure is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and this breakfast does not require a supplement. Sources: MyPlate — Vegetable Group https://www.myplate.gov/web/web/eat-healthy/vegetables MyPlate — Protein Foods Group https://www.myplate.gov/web/web/eat-healthy/protein-foods #HealthyBreakfastRecipes #SavoryBreakfast #PolentaBowl #WhiteBeans #HealthyRecipes