Dinner / Italian-inspired
Creamy White Bean Polenta
Soft polenta forms a cozy base for browned mushrooms, white beans and spinach. Garlic and thyme give the topping a savory flavor.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat half the oil in a skillet and brown mushrooms for 8 minutes. Add garlic and thyme for 1 minute.
Add beans, spinach, salt, pepper and 60 ml water. Cook for 4 minutes until spinach wilts.
Bring stock to a simmer in a saucepan. Whisk in polenta and cook for the packet time, stirring often.
Stir remaining oil into polenta and spoon into bowls. Top with the mushroom-bean mixture.
0 of 4 steps complete
A little kitchen know-how
- Use quick-cooking polenta for the stated timing; traditional polenta takes longer.
Make it yours & keep it well
Replace spinach with chopped chard, cooking it until tender.
Storage: Refrigerate components for 3 days; add stock to soften polenta during reheating.
Estimated nutrition per serving
440 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate components for 3 days; add stock to soften polenta during reheating.
Can I adapt this plant-based recipe?
Replace spinach with chopped chard, cooking it until tender.
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