Polenta with White Beans, Spinach and Caramelized Tomatoes

January 24, 2009 By: Megabeth Category: Main Dishes Print This Post Print This Post

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The Chubby Vegetarian featured this recipe with homemade polenta. I’ve adapted the recipe to include items that I already had on hand including the polenta in a tube. The benefit of making your own polenta is that you can make larger slices for the base of this dish. In my version, the base polenta is a bit smaller, so it’s best to cook it until quite brown and stiff so that it’s easier to eat. Otherwise, the polenta is too floppy to support the toppings.

(Another note: try not to make this when you are starving. We ate several of the browned polenta rounds while the toppings were still cooking. So, we didn’t have as many of the finished product. However, I had plenty of the spinach, white beans and tomatoes left over to have them for lunch the next day. They were even good on their own.)

Polenta with White Beans, Spinach and Caramelized Tomatoes
Adapted from The Chubby Vegetarian

– One container grape tomatoes
– 1/4 bag frozen spinach
– 1 15 oz can Cannellini beans, drained and rinsed
– 1 tube sun-dried tomato polenta
– 2 cloves garlic, diced
– balsamic vinegar
– shredded parmesean cheese
– olive oil
– kosher salt and pepper

– Preheat toaster oven to 350 degrees. In a small bowl, drizzle grape tomatoes with olive oil. Sprinkle with salt and pepper. Stir to coat tomatoes. Place tomatoes on foil lined baking sheet and cook in toaster oven for 20 minutes or until soft and bubbly.

– Slice polenta into 1/4 inch rounds. Place in pre-heated pan drizzled with a little olive oil to prevent sticking. Brown both sides of polenta. Remove polenta from pan and set on plates.

– Meanwhile, in microwave, heat frozen spinach per package directions. Once polenta is removed from the pan, add spinach into same pan and add 1/2 of the diced garlic. Heat spinach for one to two minutes or until garlic is cooked. Remove spinach from pan and set-aside.

– In same pan, add a little olive oil, white beans and salt and pepper. Cook beans until heated through and they begin to brown.

– Now it’s time to build the polenta stacks. On the polenta…

– Add the beans…

– Then one tomato…

– Add some spinach…

– and a little parmesean cheese…

– and finally a little drizzle of balsamic vinegar.

2 Comments to “Polenta with White Beans, Spinach and Caramelized Tomatoes”

  1. Looks wonderful. They are so cute…..It makes me want to stack two or three on top of one another, and call it a polenta tomato tower. your blog is great. I’m adding you to my roll. Thanks -Justin

  2. I just ended shoving the whole polenta bite all at once into my mouth. I’ll try stacking next time…but I doubt the shoving all-at-once will work.


    Thanks so much. I read you all the time so I appreciate the add!


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