Leftover Balsamic Cabbage & Polenta Bowls

Toast 30g of walnut halves in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan frequently until they are fragrant and lightly golden. Transfer them to a cutting board, let cool slightly, and roughly chop.

Finely chop 10g of fresh flat-leaf parsley. Finely grate the zest of 1 lemon (reserve the lemon juice for a future recipe). In a small bowl, combine the chopped parsley and lemon zest to create a bright, aromatic garnish.

In a medium saucepan, combine 600g of leftover polenta and 60ml of water. Place over medium-low heat and whisk vigorously for 5 to 6 minutes, breaking up any cold lumps, until the polenta is completely smooth, creamy, and steaming hot.

In a separate medium skillet, combine 400g of leftover red cabbage and 400g of leftover canned white beans. Heat over medium heat for 6 to 8 minutes, stirring occasionally, until heated through and the rich balsamic glaze becomes slightly sticky and caramelized.

Divide the warm, creamy polenta evenly between two serving bowls. Spoon the hot balsamic cabbage and white bean mixture over the top of the polenta.

Garnish each bowl with the chopped toasted walnuts and the fresh parsley-lemon zest mixture. Drizzle each bowl with 7.5ml of olive oil (using 15ml total) just before serving to add a rich, silky finish.