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Week of 11/28/16

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

Active: 30 minTotal: 30 min
Original GF Paleo Vegetarian

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!

Tags
Low Calorie, Quick and Easy
Save recipe
102

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

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

Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.)
  5. Next add crushed tomatoes, chicken stock, Italian seasonings, sugar and rosemary sprig (if using). Saute for another 4 to 6 minutes.
  6. Fold in beans and saute until mushrooms are tender. Remove from heat and season to taste with salt, pepper or more Italian seasonings.
  7. Toss greens with vinaigrette. Serve mushrooms and beans over polenta and enjoy with greens on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (70)
Gluten-free (3)
Paleo (16)
Vegetarian (13)

44 reviews

Love this.

By: Christina
Posted: Aug 07, 2017
Diet: Original
0 Helpful

I wish I'd give the polenta a salting before roasting. It was hard to taste and I love polenta.

By: Stacey
Posted: Jul 14, 2017
Diet: Original
0 Helpful

The polenta stuck to the foil but other than that it was delicious and hearty and EASY.

By: Lauren
Posted: Mar 29, 2017
Diet: Original
0 Helpful

Used corn meal instead of the polenta tube; super fast. This part worked, but the rest was a bit meh. Sorry, needed meat. Have a ton of sauce left; will add sausage and salvage it into a pizza.

By: M
Posted: Dec 30, 2016
Diet: Original
0 Helpful

DH thought it was just ok, but I loved it!

By: Lisa
Posted: Dec 27, 2016
Diet: Gluten-free
0 Helpful

Loved the mushrooms but this isn't very exciting.

By: ali
Posted: Dec 21, 2016
Diet: Original
0 Helpful