Creamy Polenta With White Beans And Spinach Recipe

Looking to mix things up for dinner? You might want to give polenta a try. The classic Italian dish features cornmeal at its base and when cooked, it can take on sweet, savory, or spicy flavors. Incredibly versatile and capable of being dressed-up or dressed-down, polenta is a staple in Italy and countries far beyond, culminating quite the popularity and recipe variations along the way.

Wellness coach and recipe developer Miriam Hahn brings us this recipe for creamy polenta with white beans and spinach and says, "I've made polenta in lots of different ways, but the savory versions are always my favorite." In this recipe the polenta is similar to a mashed potato base for a collection of sautéed vegetables and beans which is perfect for those who love eating plant-forward meals that leave you feeling energized. Ideal as a side dish, this creamy polenta recipe is sure to invigorate your dinner routine.

To make this recipe, we'll need some polenta to start. This can be labeled corn grits or polenta so either one will do. While you're in that section of the store, pick up some nutritional yeast (near the spices), garlic powder, onion powder, salt, olive oil, balsamic vinegar, and a can of white beans. "I like to use nutritional yeast here because it adds a cheesy flavor along with some essential vitamins. For the beans, cannellini, great northern, or navy will work best," Hahn shares.

Then head over to the produce area and pick up mushrooms, grape tomatoes, and spinach. Last on our list is milk and water and Hahn tells us any type of milk will do whether it's dairy milk or plant-based.

Our first step is to make the creamy polenta. Into a medium pot combine the corn grits with the water. Bring to a boil, then lower heat and cook for 5 to 10 minutes or until all of the water is absorbed. When it's done cooking add the milk, nutritional yeast, 1 tablespoon of oil, and salt. Stir to combine then keep the polenta warm until you're ready to serve.

Pull out a cutting board and slice the mushrooms and cut the tomatoes in half. Then add the remaining oil to a large frying pan and bring the heat to medium. Drop in the mushrooms and tomatoes, sprinkle on the garlic and onion powder, and drizzle on the balsamic vinegar, then cook for 10 minutes stirring frequently. "You'll see the tomatoes start to blister and burst and this is just what we're looking for," Hahn remarks. Then add in the beans and spinach. Reduce heat to low, stir and cover the pan for 5 minutes.

Now that your vegetable and bean mixture is sautéed to perfection and the flavors have blended into a savory bite of heaven, you can finish off this meal by combining it with some of our creamy polenta.

Now that's a delicious 30-minute meal! Oh, how we love easy weeknight dinners. While this polenta is best enjoyed as a side dish, it does make for a hearty plant-based main course as well.