Creamy White Bean Polenta Bowl with Roasted Garlic Tomatoes & Basil Oil
This luxurious yet simple dish layers creamy Parmesan polenta with lemony white beans, slow-roasted cherry tomatoes, and a fresh homemade basil oil drizzle. It’s comforting, balanced, and packed with plant-based Mediterranean flavors — without any spice.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Polenta:
1 cup dry polenta (or fine cornmeal)
4 cups vegetable broth or water
2 tbsp olive oil or butter
¼ cup grated Parmesan (optional)
Salt to taste
For the White Beans:
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, finely minced
1 tbsp chopped parsley or basil
Salt & pepper
For the Roasted Tomatoes:
2 cups cherry tomatoes, halved
1 tbsp olive oil
2 garlic cloves, smashed
Salt and pepper
For the Basil Oil:
¼ cup fresh basil leaves
3 tbsp olive oil
½ tsp lemon zest
Pinch of salt
Instructions
1. Roast the Tomatoes
Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, salt, and pepper. Roast for 20–25 minutes until caramelized and soft.
2. Make the Polenta
Bring broth or water to a boil. Gradually whisk in the polenta. Reduce heat and cook, stirring often, for 20–25 minutes until soft and creamy. Stir in olive oil or butter, Parmesan (if using), and season with salt.
3. Warm the Beans
In a small saucepan, heat olive oil and garlic for 1 minute. Add beans, lemon juice, and herbs. Warm gently for 5–7 minutes. Season with salt and pepper.
4. Blend the Basil Oil
In a small blender or food processor, blend basil, olive oil, lemon zest, and salt until smooth.
5. Assemble the Bowls
Spoon polenta into shallow bowls. Top with warm white beans, roasted tomatoes, and a drizzle of basil oil. Garnish with extra Parmesan or fresh basil if desired.
Tips
Shortcut: Use pre-made polenta rounds and pan-fry them instead of cooking from scratch.
Extra protein: Add grilled shrimp or a poached egg on top.
Make it vegan: Use olive oil and skip Parmesan.
❓ Frequently asked questions FAQ
Can I use dried beans instead of canned?
Absolutely! Just soak and cook them ahead of time for a richer flavor.
How do I store leftovers?
Store all components separately and assemble fresh. Polenta firms up but reheats well with a splash of water.
Is this gluten-free?
Yes — just make sure the polenta and broth are certified gluten-free.
Nutritional Information
Calories: 390
Protein: 12g
Carbs: 45g
Fat: 18g
Fiber: 7g
Sugar: 4g