Polenta Fingers with Beans and Tomatoes
Discover comfort food with a sophisticated twist in this recipe for **Polenta Fingers with Beans and Tomatoes**. Crispy, golden polenta fingers—made from creamy Parmesan-infused cornmeal—are pan-fried to perfection and paired with a hearty, flavor-packed medley of cannellini beans, juicy diced tomatoes, and aromatic garlic and herbs. This vibrant dish seamlessly blends creamy textures with a zesty tomato-based sauce, creating a balanced and satisfying meal that's perfect for vegetarians or anyone seeking a wholesome, protein-rich option. With just 15 minutes of prep time, this recipe is ideal for weeknight dinners or cozy gatherings, while its rustic charm makes it as beautiful as it is delicious. Pair with a side salad or crusty bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 200 g Polenta (cornmeal)
- 900 ml Vegetable stock
- 50 g Parmesan cheese, grated
- 30 g Butter
- 2 tbsp Olive oil
- 400 g Canned cannellini beans, drained and rinsed
- 400 g Canned diced tomatoes
- 2 cloves Garlic, minced
- 1 Onion, diced
- 1 tsp Dried oregano
- 2 tbsp Fresh basil leaves, chopped
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Bring the vegetable stock to a boil in a medium-sized pot. Once boiling, reduce the heat to low.
Gradually whisk in the polenta, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Stir in the butter, grated Parmesan, and a pinch of salt. Mix well until smooth.
Pour the polenta mixture into a greased rectangular baking dish, spreading it evenly to form a layer about 1-2 cm thick. Set aside to cool and firm up, about 30 minutes.
While the polenta is cooling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the canned diced tomatoes, cannellini beans, dried oregano, salt, and black pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until the sauce thickens and is heated through.
Stir in the fresh basil leaves and adjust seasoning if needed. Remove the sauce from heat and keep warm.
Once the polenta has set, cut it into rectangular fingers (approximately 1x4 inches).
Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat. Fry the polenta fingers in batches, cooking for 2-3 minutes on each side until golden and crispy.
Serve the crispy polenta fingers alongside the bean and tomato sauce. Garnish with additional basil if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 30.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1054 mg | 81% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4114 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
