This comforting Italian-inspired dish combines creamy, cheesy polenta with a vibrant topping of tender spinach and hearty white beans. It’s a satisfying vegetarian meal that brings together rich flavors and wholesome ingredients in just 40 minutes. The contrast between the smooth polenta base and the textured vegetable topping creates a delightful dining experience that’s both nourishing and delicious.
Ingredients:
- 1 cup polenta
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions:
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently, until the polenta is thick and creamy.
- While the polenta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the chopped spinach to the skillet and cook for 3-4 minutes, or until wilted. Stir in the white beans and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt, pepper, and red pepper flakes if desired.
- Once the polenta is cooked, remove it from heat and stir in the grated Parmesan cheese until melted and well combined.
- To serve, spoon the creamy polenta onto plates and top with the spinach and white bean mixture. Garnish with additional Parmesan cheese if desired.
Variations
- Mediterranean Style: Replace white beans with chickpeas and add sun-dried tomatoes, kalamata olives, and fresh basil for a Mediterranean twist.
- Mushroom Lover’s: Sauté sliced mushrooms (cremini or shiitake) along with the garlic, then add the spinach and beans for an earthy, umami-rich flavor.
- Herb Garden: Stir fresh herbs like thyme, oregano, and rosemary into the polenta along with the Parmesan, and finish the spinach mixture with fresh parsley.
Cooking Notes
- Polenta Consistency: Stir the polenta frequently to prevent sticking and lumps. If it becomes too thick, gradually add more warm broth until you reach the desired creamy consistency.
- Bean Preparation: Rinse canned beans thoroughly to remove excess sodium. For extra flavor, warm them gently with a splash of vegetable broth before adding to the spinach.
- Spinach Handling: Don’t overcook the spinach – it should be just wilted to maintain its vibrant color and prevent it from becoming mushy.
Serving Suggestions
- Crusty Bread: Serve alongside warm focaccia or sourdough bread for dipping into the creamy polenta and soaking up the flavorful juices.
- Simple Salad: Pair with a light arugula salad dressed with lemon vinaigrette to balance the richness of the dish.
- Roasted Vegetables: Add a side of roasted cherry tomatoes or bell peppers to complement the earthy flavors and add extra color to the plate.
Tips
- Make-Ahead Friendly: Prepare the polenta base and spinach-bean mixture separately, then reheat and combine when ready to serve for easy meal prep.
- Cheese Enhancement: For deeper flavor, use a combination of Parmesan and Pecorino Romano, or add a dollop of ricotta cheese on top before serving.
- Texture Contrast: Toast some pine nuts or chopped walnuts and sprinkle on top for added crunch and richness.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 15g
- Sodium: 850mg
Frequently Asked Questions
- Can I use instant polenta instead of regular polenta? Yes, instant polenta works well and reduces cooking time to about 5 minutes. Follow the package instructions for liquid ratios, but you may need slightly less broth.
- How do I store and reheat leftovers? Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess, or microwave in 30-second intervals, stirring between.
- Can I make this dish vegan? Absolutely! Simply omit the Parmesan cheese or substitute with nutritional yeast or your favorite vegan cheese alternative for a dairy-free version.
- What other beans work well in this recipe? Cannellini beans, navy beans, or great northern beans are excellent substitutes. You can also use chickpeas or black beans for different flavor profiles.
Conclusion
This Polenta Parmesan with Spinach and White Beans proves that comfort food can be both satisfying and nutritious. The creamy polenta provides a perfect canvas for the savory spinach and protein-rich beans, while the Parmesan adds that irresistible cheesy finish. Whether you’re looking for a weeknight dinner solution or a cozy weekend meal, this versatile dish delivers on flavor and nutrition. With simple ingredients and straightforward techniques, it’s a recipe that will quickly become a household favorite, offering endless possibilities for customization based on your preferences and what’s in your pantry.
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Polenta Parmesan with Spinach and White Beans
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This comforting Italian-inspired dish combines creamy, cheesy polenta with a vibrant topping of tender spinach and hearty white beans. It’s a satisfying vegetarian meal that brings together rich flavors and wholesome ingredients in just 40 minutes. The contrast between the smooth polenta base and the textured vegetable topping creates a delightful dining experience that’s both nourishing and delicious.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently, until the polenta is thick and creamy.
- While the polenta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the chopped spinach to the skillet and cook for 3-4 minutes, or until wilted. Stir in the white beans and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt, pepper, and red pepper flakes if desired.
- Once the polenta is cooked, remove it from heat and stir in the grated Parmesan cheese until melted and well combined.
- To serve, spoon the creamy polenta onto plates and top with the spinach and white bean mixture. Garnish with additional Parmesan cheese if desired.
Notes
For extra richness, stir in a tablespoon of butter with the Parmesan cheese. You can substitute the fresh spinach with frozen spinach (thawed and drained) if needed. This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg
Keywords: polenta, spinach, white beans, parmesan, vegetarian, comfort food, Italian, one-pot