Wash the green beans, trim the ends and halve them. Blanch them briefly in boiling water and drain.
Bring the vegetable stock to the boil and pour in the polenta in a thin stream, stirring all the time. Take the pan off the heat and leave the polenta to swell, covered.
Peel and chop the garlic. Heat the olive oil in a frying pan and fry the beef mince over a high heat until browned and crumbly.
Add the garlic and green beans to the beef mince. Fry everything together briefly and season with salt.
Stir the polenta again before serving, so it's nice and creamy.
Divide the polenta between plates and spoon the beef mince and green bean mixture on top. Serve hot straight away.
Good to know
A meal like this is wonderfully uncomplicated. Savoury, down-to-earth and just right for days when it needs to be quick.
Swaps
Beef mince → chicken mince (still plenty of protein); green beans → broccoli (also provides fibre and vitamin C); polenta → quinoa (also provides protein and extra minerals); olive oil → ghee (heat-stable and full of flavour; contains milk)
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The recipe is naturally gluten-free if the vegetable stock is chosen accordingly. Well suited to children if the beans are cooked a little softer; in pregnancy it's fine with beef mince cooked right through.
