Step 1

Make the polenta according to the directions below. After polenta is firm, cut into cubes and either broil them on an oiled baking sheet or brown them in a non-stick pan, turning after one side is brown. Keep warm until ready to serve.

Step 2

In a large non-stick skillet, sauté the onion for 3-4 minutes, until it softens. Add the garlic, bell pepper, and mushrooms and add a sprinkle of salt. Cook over medium-high heat, stirring, until mushrooms soften. Add the broth, bok choi, beans, and basil, stir well, and cover. Cook for about 5 minutes, until bok choy is wilted but still bright green. Season to taste with salt and pepper, and stir in vinegar. Serve atop polenta cubes, sprinkled with vegan Parmesan, if desired.