Tomato Braised White Beans & Mushrooms over Polenta
with mixed green salad

Name: Tomato Braised White Beans & Mushrooms over Polenta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz Polenta, pre-cooked, sliced into 1/4" / 0.6cm thick pieces ((usually found in a tube)); 1 Onions, diced; 2 cloves Garlic, minced; 12 oz Mushrooms, cremini, sliced; 1 can Cannellini beans (14oz / 397g); 1 Tbsp Oil, cooking; 6 Tbsp Red wine (opt); 1 can Crushed tomatoes (14oz / 397g); 1/4 cup Stock, chicken; 1 tsp Italian seasonings; 1/2 tsp Sugar; 1 sprig Rosemary (opt); 1/4 tsp Paprika; 1 1/2 Tbsp Vinegar, sherry; 2 tsp Mustard, dijon; 2 Tbsp Oil, cooking; 4 oz Salad greens, any type

Active: 30 Total: 30

Original GF Paleo Vegetarian

Tomato Braised White Beans & Mushrooms over Polenta

This rustic Italian meal is both budget and comforting. We use pre-cooked polenta as an easy weeknight shortcut but feel free to make it from scratch if you'd prefer!

Ingredients

Metric

Servings:

Tomato Braised White Beans & Mushrooms over Polenta:

Polenta, pre-cooked - 16 oz , sliced into 1/4" / 0.6cm thick pieces ((usually found in a tube))
Onions - 1 , diced
Garlic - 2 cloves , minced
Mushrooms, cremini - 12 oz , sliced
Cannellini beans (14oz / 397g) - 1 can
Oil, cooking - 1 Tbsp
Red wine (opt) - 6 Tbsp
Crushed tomatoes (14oz / 397g) - 1 can
Stock, chicken - 1/4 cup
Italian seasonings - 1 tsp
Sugar - 1/2 tsp
Rosemary (opt) - 1 sprig

Mixed Greens Salad with Sherry Vinaigrette:

Paprika - 1/4 tsp
Vinegar, sherry - 1 1/2 Tbsp
Mustard, dijon - 2 tsp
Oil, cooking - 2 Tbsp
Salad greens, any type - 4 oz

Prep

Polenta / Onions / Garlic / Mushrooms - Prep as directed. (Can be done up to 4 days ahead)
Make vinaigrette - Whisk together paprika, sherry vinegar, Dijon and oil. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Spread polenta out onto a foil-lined sheet pan. Brush both sides with some oil (not listed) and bake for 10 to 12 minutes, flipping once midway through.
While polenta bakes, heat a saute pan over medium heat. Add cooking oil and then onions and garlic to heated oil with some salt. Saute until softened, 3 to 4 minutes.
Then fold in mushrooms and red wine and saute until red wine is evaporated. (If not using red wine, saute for 2 to 3 minutes.)
Next add crushed tomatoes, chicken stock, Italian seasonings, sugar and rosemary sprig (if using). Saute for another 4 to 6 minutes.
Fold in beans and saute until mushrooms are tender. Remove from heat and season to taste with salt, pepper or more Italian seasonings.
Toss greens with vinaigrette. Serve mushrooms and beans over polenta and enjoy with greens on the side.

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