On a cold tuesday night while Dave made a fire in the fireplace I methodically prepared a delicious dish with ingredients we had in our kitchen. I was in the mood for some rib sticking polenta and decided to make the accompaniment all vegetables – plus a little cheese…Italian style! The recipe was inspired by a white bean and roasted tomatoe recipe I printed from Epicurious back in 2005 that was delicious. I will warn you that this meal does not use “dish economy” as we say in our kitchen – there will be quite a few pots and pans to clean up!
The process begins with either cooking white beans (cannelini) – or simply opening a can of them and draining off the starchy liquid and giving them a quick rinse. Cooking them is less expensive and quite easy…and a great way to go if you plan in advance. Less sodium is a great reason to make your own – but I keep cans in my pantry for quick weeknight meals just like this one.
These are slowly sauteed with some garlic and shallot. Cremini mushrooms and cherry tomatoes are roasted in the oven with fresh basil. Dried basil could easily be substituted – but the fresh color and flavor seemed to lend a better, more vibrant flavor and aroma! I purchase fresh basil at a local grocery store (The Andersons) that buys fresh basil in bulk and sells it in small quantities – I think the package was just over $1.00 and I used the fresh basil for two or three different meals. Roasting the mushrooms and tomatoes gives a nice caramelization but this step could be skipped and just sautee them with the beans, garlic and shallot, adding the basil near the end to keep its flavor bright and fresh.
You will need a separate heavy pot to cook the polenta – the course grind is always my preference. Follow instructions on whatever polenta you purchase. The course grind can take a bit longer than the more processed quick cook version. I believe it’s worth it for the texture and flavor. I like Bob’s Red Mill brand and it is readily available at my local grocery store. I tend to make mine thicker than some – but I will advise you that even a runny polenta will set up quite firm after it sits for a short time. Leftovers are always really good to refrigerate. Once cold, the polenta can be sliced and fried or sauteed in butter or oil as another night’s side dish – or it makes a great breakfast with maple syrup on top!
In the end, a quick sauté or steam of baby greens – (spinach, chard and/or kale are all good) is added to the bean/shallot mixture. Tossing the tomatoes and mushrooms into this with a healthy splash of vegetable stock – or chicken stock if you are not looking for vegetarian exclusively give you a chunky but silky mixture to top the bright yellow polenta.
All of this takes about 45 minutes in total – but well worth the juggling of pans and stirring. I can assure you that the different textures, flavors and colors will be appetizing and satisfying – and you won’t miss the meat one bit.
Polenta with White Beans, Roasted Mushrooms and Tomatoes
Prep and cook time 45 to 60 minutes
Serves 4 to 6
Ingredients
For Beans:
1 can 15 – 18 oz. cannelini beans (drained and rinsed) – or cook 1 lb dried beans as directed on package – using half for this recipe.
1 shallot, diced
1 large clove garlic, diced or crushed
2 Tbs. extra virgin olive oil
salt and pepper to taste
For Tomatoes and Mushrooms:
1 -2 pints cherry tomatoes, halved – mixed colors is fine.
8 -12 oz cremini or button mushrooms, wiped clean and cut in half
1 tsp sea salt
1/4 cup extra virgin olive oil
1/4 cup torn fresh basil leaves
4 – 8 oz. baby spinach/kale/chard
1/2 to 1 cup vegetable or chicken broth
For Polenta:
4 cups water
1 tsp. salt
1 1/2 cups polenta
2 Tbs butter
2-4 oz. asiago or parmesan cheese, grated
Instructions
Preheat oven to 375′. Place tomatoes and mushrooms onto heavy baking sheet. Toss with olive oil and salt. Roast in the oven for 10-12 minutes. Remove from oven. Add torn basil, and toss to turn vegetables. Return baking sheet to oven for an additional 10 – 12 minutes.
Using a medium saute pan, heat olive oil over medium or medium-low heat with shallot and garlic until slightly soft. Add drained beans and reduce heat to low so flavors meld. Add salt and pepper to your liking.
Bring 4 cups water and 1 tsp salt to a boil in a heavy 4-6 quart pot. Slowly add polenta, stirring constantly, into the boiling water. Reduce heat to medium and continue to stir for about 5 minutes. Be careful not to burn yourself as the bubbling mixture is HOT! Use a long spoon for ease in stirring and safety. During the last few minutes, add butter and grated cheese. Let sit until serving.
Remove tomatoes and mushrooms from the oven. Add greens to the bean/shallot/garlic mixture. To speed the cooking/wilting process you can place a lid on the saute pan. Cook to your liking – 3 to 5 minutes. Add tomato mushroom mixture and stir gently. Add broth to make a silky sauce. Allow sauce to heat up and flavors blend an additional 5-6 minutes.
To serve, place a mound of polenta onto a plate or bowl. Top with vegetable mixture and sauce. Add grated cheese and fresh basil to your liking.
Notes
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