Tomato Braised White Beans & Mushrooms over Polenta
with mixed green salad
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
- 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
- Paprika - 1/4 tsp
- Vinegar, sherry - 1 1/2 Tbsp
- Mustard, dijon - 2 tsp
- Oil, cooking - 2 Tbsp
- Salad greens, any type - 4 oz
Nutrition Facts
Prep
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Polenta / Onions / Garlic / Mushrooms - Prep as directed. (Can be done up to 4 days ahead)
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Make vinaigrette - Whisk together paprika, sherry vinegar, Dijon and oil. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat oven to 425F / 218C.
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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.
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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.
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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.)
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Next add crushed tomatoes, chicken stock, Italian seasonings, sugar and rosemary sprig (if using). Saute for another 4 to 6 minutes.
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Fold in beans and saute until mushrooms are tender. Remove from heat and season to taste with salt, pepper or more Italian seasonings.
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Toss greens with vinaigrette. Serve mushrooms and beans over polenta and enjoy with greens on the side.
Nutrition Facts
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