Creamy Polenta with White Beans (High-Protein Polenta Recipe)

Creamy Polenta with White Beans is a cozy, Italian-inspired dish made with sneaky plant protein and fiber! Rich, buttery, and savory, it’s a delicious fuss-free meal on its own or a side dish that even picky eaters will love. Vegan, Gluten-Free, and Nut-Free.

Course Main Course, Side Dish

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 231kcal

Author Caitlin Shoemaker

Ingredients

Basic Polenta:
1 15 ounce cannellini beans drained and rinsed well
4 cups water
3/4 cup polenta
1/2 teaspoon kosher salt plus more to taste
1 tablespoon olive oil or unsalted butter plus more to taste
Optional Add-Ins:
1/2 teaspoon garlic powder black pepper, and/or dried herbs
1 tablespoon nutritional yeast
Dairy-free parmesan for serving

US Customary - Metric

Instructions

Blend: Add the beans and 4 cups of water to a blender. Blend on high until smooth, 45 to 60 seconds.
Combine: Add the bean mixture to a medium pot along with the polenta and salt, plus any additional seasonings you would like. Bring to a boil over high heat, stirring occasionally.
Simmer: Once boiling, reduce the heat to medium and simmer for 15 to 20 minutes, stirring frequently so nothing sticks to the bottom of the pan. If the mixture begins to splatter you can reduce the heat, as well as use a splatter screen when not stirring the polenta. If the mixture gets to thick for your liking before the polenta is done cooking, add additional water in 1/2 cup increments.
Final Touches: Carefully sample the polenta once thickened to ensure the cornmeal is soft and thoroughly cooked. Remove the polenta from the heat and stir in the olive oil, plus any additional salt or pepper to taste, as desired. Let sit for 5 minutes before serving, to thicken slightly.
Serve & Store: Divide between serving bowls and serve warm, topped as desired. I like top top mine with an extra glug of olive oil, a pat of dairy-free butter, and lots of black pepper! Store any leftovers in an airtight container in the refrigerator for up to 5 days. I like to reheat my polenta in the microwave, or on the stovetop with an extra splash of water to help it loosen it up a bit.

Notes

Instant Pot: Follow step 1 as directed, but add the bean water, polenta, and salt (plus extra seasonings) to the base of your instant pot instead. Seal the pot and cook on the “porridge” setting for 20 minutes. Uncover the pot, stir well, and adjust seasonings to taste. This method is a lot more hands-off than the stovetop, which is great for busy nights!

Nutrition