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
- 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)
- 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.
- 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.
- 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.
- 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.
- Add all ingredients to a small food processor or blender and blend until smooth.
- 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
Keywords: polenta with vegetables, vegan polenta