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overhead view of vegan polenta topped with white beans, sautéed vegetables and herb oil.

Polenta with Vegetables and White Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lexi
  • Total Time: 40 minutes
  • Yield: 5-6 servings 1x
  • Diet: Vegan


This creamy vegan polenta is topped with sautéed garlicky greens, mushrooms, sun dried tomatoes, white beans and a vibrant parsley and basil herb oil. Ready in 30 minutes, it's a delicious and filling vegetable-packed dinner for any occasion, and it's naturally gluten free! 




  • 2 cups Bob's Red Mill Organic Polenta
  • 6 cups water
  • 2-2 ½ tsp fine grain kosher salt 
  • 4 tbsp vegan butter
  • 1/4 cup grated vegan parmesan


  • 3 tbsp olive oil, divided
  • 2/3 cup finely diced shallots or yellow onion
  • 1 tbsp garlic, finely minced
  • 6 cups chopped mixed greens (Swiss chard, spinach, kale)
  • 4 oz shiitake mushrooms, stems removed and sliced thinly
  • 1/4 cup finely chopped sun dried tomatoes
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tsp fine grain kosher salt
  • Black pepper to taste
  • 1 14.5 oz can navy beans, drained and rinsed

Herbed Oil: 

  • 1/3 cup fresh parsley
  • 3 tbsp fresh basil
  • 4 tbsp extra virgin olive oil
  • 1-1 1/2 tbsp lemon juice
  • 1/4 tsp fine kosher salt (adjust to your preference)
  • 1/8 tsp ground black pepper (adjust to your preference)



  1. Add water and salt to a large pot and bring to a boil. Whisk in polenta, whisking continuously for about 30 seconds to prevent the polenta from clumping together.
  2. Reduce heat to low, cover and let cook for 30 minutes, stirring occasionally. Stir in the butter and cheese. Taste and add more salt if needed. 


  1. While the polenta is cooking, heat oil in a skillet over medium heat. Add shallots and sauté for 3 minutes. Add garlic and continue cooking for 2 minutes. 
  2. Add in mushrooms and sun dried tomatoes and continue cooking for 5-6 minutes. Add greens, lemon juice and salt and continue cooking until greens are wilted. Stir in navy beans and season to taste with black pepper. Continue cooking for a few minutes. 

Herbed oil:

  1. Add all ingredients to a small food processor or blender and blend until smooth. 
  2. Serve polenta topped with sautéed vegetables and white beans and finish with herb oil. 


White beans: navy beans are the best choice here, as they are a bit firmer and hold up better than cannellini or Great Northern beans. 

Greens: really any leafy green works in this polenta with vegetables. We love using a mixture of swiss chard, which is nice and sturdy and holds up well, along with baby kale and spinach. 

Storage: we recommend storing the cooked polenta and the vegetables separately, as the process for reheating polenta takes a bit longer. Store both components in the refrigerator for 5 days. 

Cook polenta for recommended time: the polenta absorbs the water very quickly, making it look like it's done within just a few minutes. Don't be fooled – the grains aren't quite tender yet. Give the polenta about 30 minutes for the perfect creamy, soft texture! 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American


  • Serving Size:
  • Calories: 439
  • Sugar: 2.6 g
  • Sodium: 1105.7 mg
  • Fat: 27.1 g
  • Carbohydrates: 47.5 g
  • Fiber: 4.6 g
  • Protein: 9.2 g