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Polenta with Vegetables and White Beans

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This Polenta with Vegetables and White Beans is a hearty, comforting plant-based dish featuring creamy polenta topped with savory sautéed vegetables and protein-rich beans. Perfect for a wholesome meal, this easy recipe is nourishing, satisfying, and naturally vegetarian.

Ingredients

For the polenta:

  • 1 cup cornmeal
  • 4 cups water or vegetable broth
  • 1/2 tsp salt
  • 1 tbsp olive oil or butter

For the vegetables and beans:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 1 can (400g) white beans, drained and rinsed
  • 1 can (400g) diced tomatoes
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp dried oregano
  • 2 cups fresh spinach or kale
  • Fresh parsley, chopped (for garnish)

Instructions

  • In a saucepan, bring water or vegetable broth to a boil. Add salt, then slowly whisk in cornmeal.
  • Reduce heat to low and cook, stirring frequently, until thick and creamy. Stir in olive oil or butter and set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onion and sauté until softened, then stir in garlic.
  • Add zucchini, bell pepper, and mushrooms; cook until tender.
  • Stir in white beans and diced tomatoes.
  • Season with salt, pepper, and oregano; simmer for a few minutes.
  • Add spinach or kale and cook until wilted.
  • Spoon polenta into bowls and top with the vegetable and bean mixture.
  • Garnish with fresh parsley and serve warm.

Notes

Swap white beans with chickpeas or lentils for variation.Use roasted vegetables for deeper flavor.Add chili flakes for a bit of heat.Stir in cheese or dairy-free alternative into polenta for extra richness.Sun-dried tomatoes can replace canned tomatoes for a more intense taste.

Find it online: https://cookibly.com/polenta-with-vegetables-and-white-beans/