Stashcook: Meal Planner & Recipe Keeper

White Bean, Cherry Tomatoes & Spinach over Creamy Polenta Recipe

White Bean, Cherry Tomatoes & Spinach over Creamy Polenta recipe

Stashcook

This is a warm, comforting dish with creamy polenta at the bottom, topped with roasted white beans and cherry tomatoes. Fresh spinach and a sprinkle of feta cheese add a nice touch. It's a yummy meal that's easy to make!

Ingredients

2 x (15 oz) cans cannellini beans, drained and rinsed
16 fl oz vegetable broth
1 cup polenta (cornmeal)
2 cups cherry tomatoes
3 cups fresh spinach
4 cloves garlic, minced
2 oz feta cheese, crumbled
1 tbsp balsamic glaze
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 cup water, if needed

Method

1
Preheat your oven to 425°F and place the rack in the center.
2
In a medium saucepan, bring the vegetable broth to a boil. Reduce heat to low and gradually whisk in the polenta. Cook for 15-25 minutes, stirring occasionally, until the polenta is creamy. Add water if it's too thick.
3
While the polenta cooks, spread the cannellini beans and cherry tomatoes on a baking sheet. Toss with minced garlic, olive oil, salt, and pepper.
4
Roast the beans and tomatoes in the oven for 15 minutes, or until the tomatoes start to burst.
5
Wash the spinach and set aside.
6
Once the polenta is done, stir in half of the crumbled feta cheese. Adjust seasoning with salt and pepper.
7
Remove the beans and tomatoes from the oven and mix in the fresh spinach, allowing it to wilt slightly from the heat.
8
To serve, spoon the creamy polenta into bowls. Top with the bean, tomato, and spinach mixture.
9
Drizzle each bowl with balsamic glaze and sprinkle the remaining feta cheese over the top.

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