Elevate Your Weeknight Dinner: A Cozy Vegetarian Pairing with NA Rhône Blanc

We like to think of our non-alcoholic Rhône Blanc as the ultimate weeknight wine. It’s light, refreshing, and since there’s no alcohol, it leaves you clearheaded and ready to take on the next day. Perfect for those looking for a non-alcoholic wine option that doesn’t compromise on flavor. Plus, opening a bottle and relaxing with a glass helps add a little shimmer and relaxation to the end of hectic workdays—the perfect way to romanticize your weeknights.

To pair with our favorite non-alcoholic wine, we love a weeknight dinner recipe that’s full of balanced nutrients and can be thrown together in 30 minutes or less. This polenta with white beans and kale is a fantastic choice for anyone looking for healthy weeknight meals. Packed with veggies and protein, it still feels indulgent thanks to the  creamy polenta and fresh mozzarella. The richness of the cheese and polenta is beautifully complemented by the light lemon zest and ripe pear flavors in our non-alcoholic Rhône Blanc.

Easy Weeknight Dinner Idea: Polenta with White Beans and Kale

Ingredients:
6 tablespoons extra-virgin olive oil, divided
1 yellow onion, chopped
12 ounces Lacinato kale, stemmed and chopped
1 15 oz can of white beans, rinsed
1 14.5 oz can of fire-roasted diced tomatoes
1 teaspoon of salt, divided
3 garlic cloves, minced
3 cups veggie or chicken broth
1 cup instant polenta
8 ounces fresh mozzarella, torn into 1-inch pieces

Directions:
1. In a large, 12-inch nonstick skillet, heat 3 tablespoons of olive oil over medium-high heat until it shimmers. Add the onion and sauté for 5 to 7 minutes, or until softened and lightly golden. Stir in the kale, white beans, crushed tomatoes (with their juices), and ¾ teaspoon of salt. Cover and let cook, stirring occasionally, for 8 to 10 minutes, until the kale is tender and the sauce has thickened.

2. While the bean and kale mixture cooks, prepare the polenta. In a large saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Add the garlic, stirring frequently for about 4 minutes, or until the garlic turns a pale golden color. Pour in the broth and bring to a boil over high heat. Once boiling, whisk in the polenta and the remaining ¼ teaspoon of salt. Reduce the heat to medium-low and cook for about 3 minutes, stirring constantly, until the polenta thickens. Adjust seasoning with salt and pepper to taste.

3. Spoon the creamy polenta into individual serving bowls. Top each with a generous portion of the kale and bean mixture, followed by fresh mozzarella. Finish with a drizzle of olive oil and a pinch of red pepper flakes for a little kick.

Serve warm with chilled Tomorrow Cellars Non-Alcoholic Rhône Blanc, the perfect pairing for this easy weeknight dinner. It’s an ideal combination for those looking to enjoy a healthy weeknight meal without sacrificing flavor or sophistication.