a comforting dish that comes together in 30 minutes. This recipe is full of flavor and really packs a punch. The creamy polenta pairs perfectly with the soft beans and gets a nice serving of nutrients from the greens.
the inspiration
Some nights you want something warm and cozy that is still nutrient dense. This meal is that! The beans and greens pack in of course tons of nutrients, fiber, and vitamins. The polenta has complex carbs to keep you full and antioxidants. Put then both together and you have an amazing meal.
If you have never made polenta before it is essentially just cornmeal. It can be served warm or cold. Polenta can be enjoyed so many ways in a more soft version like how are we making in this recipe or it can be prepared like fries or grilled.
There are two types of polenta you can buy. One type comes in a tube (paid link) but the kind you need for this recipe is just the cornmeal in a bag (paid link). So just be sure to buy the right version, most food stores do usually carry polenta or you can buy it online.
the ingredients
- Polenta
- Light coconut milk
- Garlic cloves
- Small white beans
- Baby kale and baby spinach
- Lemon
- Black Pepper
- Garlic powder
- Salt
- Paprika
- Chili onion crunch
what beans and greens do i need?
Beans and greens are open to interpretation here. Feel free to use any beans and greens you like.
Whenever I think of beans and greens the first thought into my head is always my moms escarole and beans which is so good but I wanted something a little easier and different here. You can find that recipe in my cookbook, Plantiful (paid link).
So I went with these adorable mini white beans (paid link), they are tender and delicious. But you can of course use any white bean you like, I think chickpeas would be great here too.
For the greens I went with a blend of baby spinach and baby kale but again you can use spinach, collard greens, escarole or kale. You can even do something like swiss chard. It all depends on your preference.
why coconut milk?
I decided to incorporate coconut milk in this, which I know may seem a little strange but it just made everything super creamy and delicious. I always go for the lite coconut milk (paid link), just out of preference but you can use full fat if you prefer.
You can of course also use soy milk, pea protein milk, cashew milk, oat milk. Really any non-dairy milk you like here. This will just make the polenta even softer.
Paired with some lemon and a bit of Trader Joe’s chili onion crunch this is so good. If you don’t have Trader Joe’s near you, you can just add red pepper flakes and a bit of dried onion (paid link). So get ready to make a quick and delicious meal.
recipe variations and substitutes
This is a recipe you can really have a lot of fun with. While I do of course want you to make it with polenta, you can definitely make a swap. You can use mashed potatoes, rice, pasta, quinoa, or any other carb you want.
The beans and greens work well together but if you want to add in more veggies go for it. You can do some mushrooms, zucchini, bell pepper, onion, or even carrots. I think those could be some great additions. Do keep in mind some vegetables will take longer to cook than the beans and greens so you may need to cook them ahead of time.
polenta with beans & greens faq
- Is this recipe allergy friendly? It is soy free, gluten free, and nut free!
- How long can I store leftovers? For up to 3 days in the fridge.
- How do I reheat leftovers? I think the best way would actually be in the microwave. You can also do it on the stove.
- Can I freeze leftovers? I wouldn’t recommend freezing.
- I don’t like spicy, can I skip the chili onion crunch? Of course! You can add another sauce or condiment you prefer. I think some balsamic glaze drizzled over top would be great.
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Creamy Polenta with Beans & Greens
Ingredients
Creamy Polenta
- ½ cup polenta paid link
- 1 ½ cups water
- ½ cup light coconut milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
Beans & Greens
- 2 to 3 cloves garlic minced
- 1 cup light coconut milk
- 1 cup white beans, drained and rinsed
- 2 cups baby kale and baby spinach blend 3 ounces
- ½ lemon juiced
- salt and pepper to taste
- ½ teaspoon paprika
- 1 tablespoon chili onion crunch
Instructions
- In a medium saucepan combine ½ cup polenta, 1 ½ cups water, ½ teaspoon salt, 1 cup light coconut milk, and ½ teaspoon garlic powder. Bring it to the stove and bring to a boil over medium high heat for 5 minutes, whisking continuously. Once it boils drop heat to low, cover with a lid and simmer for 20 minutes.
- Meanwhile, in a medium nonstick frypan pour the ½ cup light coconut milk in and 2 to 3 cloves garlic. Cook for 1 minute over medium heat.
- Then add the 1 cup white beans, drained and rinsed, 2 cups baby kale and baby spinach blend, ½ lemon juiced, and ½ teaspoon paprika. Cook over medium heat stirring occasionally until greens are wilted and some of the liquid has been absorbed. Add salt and pepper to tasteIf desired you can add in some of the chili onion crunch here. There will be some liquid in the pan but it will be thick, which is exactly what we want.
- Once the beans and greens are done cooking, spread the polenta over a plate or in a bowl. Top with the beans and greens. Garnish with lemon and 1 tablespoon chili onion crunch or more red pepper flakes.
Notes
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
You should probably just call the “polenta” cornflower in your recipe because it’s not polenta until it’s done. It would help those who don’t want to take the time to read the blog before hand to not use the wrong thing.
well, technically though polenta is just polenta you don’t need to call it cornmeal or corn grits as it is an Italian word. there is no wrong thing to use, if you use polenta you are using the right thing.
It is corn flour, not cornflower.