Polenta with Tomato Braised Beans
Cozy, comforting, and bursting with hearty Mediterranean flavors, Polenta with Tomato Braised Beans is the ultimate meal for weeknight dinners or casual entertaining. This vegetarian recipe features a creamy, slow-cooked polenta base paired with protein-packed cannellini beans simmered in a rich tomato sauce infused with garlic, oregano, and a hint of red pepper flakes for a subtle kick. The dish is quick to prepare, taking just 10 minutes of prep time and 40 minutes overall, making it an ideal choice for busy days. Top it off with fresh parsley and an optional sprinkle of Parmesan for a flavorful, satisfying finish. Perfect for vegetarians, this gluten-free recipe is also easily adaptable for vegan diets. Whether you're looking for a wholesome family meal or a vibrant dish to impress guests, this polenta recipe is sure to deliver soulful nourishment.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cups Canned cannellini beans
- 1 cup Canned crushed tomatoes
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 cup Parmesan (optional, for topping)
Instructions
In a medium saucepan, bring 4 cups of water to a boil and stir in 1 teaspoon of salt.
Slowly whisk in the polenta in a steady stream to avoid clumps. Reduce the heat to low and simmer, stirring often, for about 25-30 minutes, until the polenta is thick and creamy. Remove from heat and stir in 1 tablespoon of olive oil. Set aside and keep warm.
While the polenta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the vegetable broth, crushed tomatoes, cannellini beans, dried oregano, and red pepper flakes. Bring to a simmer and let cook uncovered for 15-20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Taste the tomato-braised beans and adjust salt if needed. If the mixture gets too thick, add a splash of vegetable broth to loosen it up.
To serve, spoon the polenta into bowls and top with a generous portion of the tomato-braised beans.
Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan for a cheesy touch.
Serve warm and enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 19.9 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1089 mg | 84% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3125 mg | 66% | |
*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.
