Polenta with Vegetables and White Beans
Apr 13, 2025 10:33 AM
This creamy vegan polenta with vegetables is topped with sautéed garlicky greens, mushrooms, sun dried tomatoes, white beans and a vibrant parsley and basil herb oil. Ready in 30 minutes, it's a delicious and filling vegetable-packed dinner for any occasion, and it's naturally gluten free!
Why We Love This Recipe
Easy to make: I love that this polenta with vegetables is actually pretty simple, but it looks (and tastes) like something you'd get at a restaurant! It's perfect for anything from a weeknight dinner to a special occasion like Mother's Day.
Gluten free and vegan: polenta is naturally gluten free, making it a great alternative for other grains or pastas. This recipe is also fully vegan, but has plenty of flavor, fiber and plant-based protein.
Great way to use up fresh vegetables: this polenta with vegetables features fresh leafy greens, mushrooms and garlic. You can easily add in other vegetables like zucchini, broccoli & more.
Ingredients:
Polenta
- 2 cups Bob's Red Mill Organic Polenta
- 6 cups water
- 2-2 ½ teaspoon fine grain kosher salt
- 4 tbsp vegan butter
- ¼ cup grated vegan parmesan
Vegetables
- 3 tbsp olive oil, divided
- ⅔ cup finely diced shallots or yellow onion
- 1 tbsp garlic, finely minced
- 6 cups chopped mixed greens (Swiss chard, spinach, kale)
- 4 oz shiitake mushrooms, stems removed and sliced thinly
- ¼ cup finely chopped sun dried tomatoes
- ½ tbsp freshly squeezed lemon juice
- ½ tsp fine grain kosher salt
- Black pepper to taste
- 1 14.5 oz can navy beans, drained and rinsed
Herbed Oil
- ⅓ cup fresh parsley
- 3 tbsp fresh basil
- 4 tbsp extra virgin olive oil
- 1-1 ½ tablespoon lemon juice
- ¼ tsp fine kosher salt (adjust to your preference)
- ⅛ tsp ground black pepper (adjust to your preference)
Total Time:
40 minutes
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