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Cannellini Beans, Roasted Tomatoes & Basil over Polenta.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 16 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh basil
  • 4 cloves
  • 2 pints
    grape tomatoes
  • 2 oz
    Parmesan cheese
  • 1 cup
    polenta (cornmeal)
    balsamic vinegar
    black pepper
    extra virgin olive oil
  • 1
    Preheat oven to 425°F and position rack in the center.
  • 2
    In a medium saucepan, bring broth and water to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking constantly, until the polenta is incorporated into the liquid. Cook, stirring occasionally, until grains are soft and the texture is creamy, 15-25 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    2 cups water
    1 cup polenta (cornmeal)
  • 3
    Drain and rinse beans. Place on paper towels and pat dry. Transfer to a baking sheet pan.
    2 (15 oz) cans cannellini (white kidney) beans
  • 4
    Wash tomatoes and add to beans.
    2 pints grape tomatoes
  • 5
    Peel and mince garlic; add to beans and tomatoes. Drizzle with olive oil and season salt and pepper; toss to combine.
    4 cloves garlic
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Place in the oven and roast until tomatoes collapse slightly, 10-15 minutes.
  • 7
    Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves crosswise into ribbons.
    1 small pkg fresh basil
  • 8
    Finely grate ½ cup of Parmesan.
    2 oz Parmesan cheese
  • 9
    Add Parmesan, salt, and pepper to polenta and stir to combine. If polenta is too firm, add a little more water and stir.
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Remove beans and tomatoes from oven. Sprinkle with basil and drizzle with vinegar; gently toss.
    1 tbsp balsamic vinegar
  • 11
    Place polenta into a bowl and top with beans and tomatoes. Enjoy!