Tomato Braised White Beans & Mushrooms over Polenta
Hearty white beans and cremini mushrooms simmered in a rich tomato-based sauce, served over crispy baked polenta slices. The savory mushroom-bean mixture is enhanced with Italian herbs, a splash of red wine, and fresh rosemary, creating layers of earthy, comforting flavors. Perfect for a satisfying weeknight dinner or casual entertaining, this dish offers the heartiness of a restaurant-quality meal with simple preparation. The contrast between the creamy beans, tender mushrooms, and golden polenta makes each bite deeply satisfying.
Ingredients
- 16 oz polenta, pre-cooked, sliced into 1/4 inch thick pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 12 oz cremini mushrooms, sliced
- 1 can cannellini beans, 14oz
- 1 Tbsp cooking oil
- 6 Tbsp red wine(optional)
- 1 can crushed tomatoes, 14oz
- ¼ cup chicken stockvegetable stock1:1vegetarianFull guide →
- 1 tsp Italian seasonings
- ½ tsp sugar
- 1 sprig rosemary(optional)
- ¼ tsp paprika
- 1 ½ Tbsp sherry vinegar
- 2 tsp dijon mustard
- 2 Tbsp cooking oil
- 4 oz salad greens, any type
Instructions
- 1
Heat oven to 425F
- 2
Spread polenta slices onto foil-lined sheet pan and brush both sides with oil
- 3
Bake for 10 to 12 minutes, flipping once midway through
- 4
Heat saute pan over medium heat and add cooking oil
- 5
Add onions and garlic to heated oil with salt and saute until softened for 3 to 4 minutes
- 6
Fold in mushrooms and red wine and saute until red wine evaporates
- 7
Add crushed tomatoes, chicken stock, Italian seasonings, sugar and rosemary sprig and saute for 4 to 6 minutes
- 8
Fold in beans and saute until mushrooms are tender
- 9
Remove from heat and season to taste with salt and pepper
- 10
Toss greens with vinaigrette and serve mushrooms and beans over polenta with greens on the side
Tips
Use pre-cooked polenta tubes for convenience, or substitute with cooked grits or even mashed potatoes for a different base.
Don't skip flipping the polenta during baking - this ensures both sides get crispy and golden.
Let the red wine fully evaporate to concentrate the flavors and avoid any harsh alcohol taste in the final dish.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently on stovetop with a splash of stock if needed.
Bean mixture can be made 1 day ahead and reheated. Bake polenta fresh for best texture.
Serve immediately while polenta is warm and crispy for best contrast of textures.
Common Mistakes
Don't overcrowd mushrooms in pan to avoid steaming instead of browning
Season bean mixture at the end to avoid over-salting as liquid reduces
Substitutions
FAQ
Can I make this vegetarian?
Yes, simply substitute vegetable stock for chicken stock and the dish becomes fully vegetarian while maintaining all the rich flavors.
What if I can't find pre-cooked polenta?
Cook polenta from scratch according to package directions, pour into a pan to cool and firm up, then slice and bake as directed.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. The bean mixture actually improves in flavor overnight as the herbs meld together.