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Creamy White Bean and Vegetable Ragout with Herbed Polenta Recipe

Creamy White Bean and Vegetable Ragout with Herbed Polenta recipe


This is a yummy dish with soft beans, crunchy asparagus, and tasty mushrooms. It's all poured over creamy polenta with herbs and cheese. It's a warm, filling meal that's good for you and tastes great!


1.5 lbs fresh asparagus
2 x (15 oz) cans cannellini beans
16 fl oz low-sodium vegetable broth
3 cloves garlic, minced
1.25 cups Parmesan cheese, grated
1 x 18 oz tube of polenta, pre-cooked
16 oz cremini mushrooms, sliced
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1 tsp Italian seasoning
1/2 tsp salt
1 tbsp fresh parsley, chopped


Cut the polenta into 1/2-inch cubes and place in a large pot with the vegetable broth, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer over medium-high heat.
Once simmering, reduce heat to medium. Mash the polenta with a potato masher until smooth, then cook, stirring occasionally, for about 3-4 minutes until heated through. Stir in 1 cup of Parmesan cheese and chopped parsley. Cover to keep warm.
Rinse the asparagus and snap off the tough ends. Cut the spears into 2-inch pieces.
Heat a large skillet over medium-high heat. Add olive oil to coat the bottom.
Add the asparagus, minced garlic, sliced mushrooms, Italian seasoning, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 6-7 minutes.
Drain and rinse the cannellini beans, then add them to the skillet along with the balsamic vinegar. Cook for another 3 minutes until the beans are heated through.
Serve the vegetable and bean ragout over the herbed polenta, and sprinkle with the remaining 1/4 cup of Parmesan cheese and dried basil.

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