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White Bean, Cherry Tomatoes & Spinach over Creamy Polenta Recipe

White Bean, Cherry Tomatoes & Spinach over Creamy Polenta recipe


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!


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


Preheat your oven to 425°F and place the rack in the center.
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.
While the polenta cooks, spread the cannellini beans and cherry tomatoes on a baking sheet. Toss with minced garlic, olive oil, salt, and pepper.
Roast the beans and tomatoes in the oven for 15 minutes, or until the tomatoes start to burst.
Wash the spinach and set aside.
Once the polenta is done, stir in half of the crumbled feta cheese. Adjust seasoning with salt and pepper.
Remove the beans and tomatoes from the oven and mix in the fresh spinach, allowing it to wilt slightly from the heat.
To serve, spoon the creamy polenta into bowls. Top with the bean, tomato, and spinach mixture.
Drizzle each bowl with balsamic glaze and sprinkle the remaining feta cheese over the top.

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