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Creamy White Bean and Vegetable Ragout with Herbed Polenta Recipe

Name: Creamy White Bean and Vegetable Ragout with Herbed Polenta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

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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!

Ingredients

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

Method

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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