Creamy Garlic White Bean & Roasted Tomato Polenta Bowl
Garlic rosemary cannellini beans with kale and roasted tomatoes over Parmesan polenta.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~20 gestimate per serving
White beans simmered with garlic, rosemary and a little broth turn creamy, almost like a sauce. Spooned over polenta with roasted tomatoes, it's a simple Tuscan-style dinner.
Why this recipe works
Mashing some beans thickens the broth into a creamy sauce without cream.
Ingredient notes
About 20 grams of protein per bowl from beans and cheese (an estimate).
Common mistakes
- Burning the garlic.
- Under-cooking the polenta.
What to serve with it
Extra Parmesan or chili flakes.
Meal prep
Reheat polenta with water.
More bowls like this
Cooking tips
Slice the garlic thin so it softens. Keep the polenta covered while you finish the beans.
Swaps and variations
Use chickpeas. Use quick polenta.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Creamy Garlic White Bean & Roasted Tomato Polenta Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~20 g
Ingredients
You’ll need: medium saucepan; skillet; rimmed sheet pan; whisk
Method
-
Heat the oven to 425°F (220°C). Toss the tomatoes with 1 tablespoon oil and 1/4 teaspoon salt and roast 15 minutes until blistered.
-
Bring the water and 1/2 teaspoon salt to a boil, whisk in the cornmeal and cook on low 25 minutes, stirring often. Stir in the Parmesan.
-
Heat the remaining oil in a skillet over medium heat, cook the garlic and rosemary 1 minute, add the beans, broth and remaining salt and simmer 8 minutes, mashing a few beans to thicken.
-
Stir in the kale and cook 2 minutes until wilted.
-
Divide the polenta among 4 bowls and top with beans, kale and tomatoes.
Questions
Can I make it vegan?
Skip the Parmesan and use olive oil to finish the polenta.
Can I use dried beans?
Yes, about 3 cups cooked.
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