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+ servings

Polenta Parmesan with Mushrooms, Onions and Butterbeans

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Dish, Side Dish
Cuisine Italian
Servings 4 Servings
Calories 237 kcal

Ingredients
  

  • 2 Tbsp. Olive oil Other cooking oils can be used, such as sunflower, canola, or vegetable oil if you prefer.
  • 1 tube Polenta Refrigerated or shelf-stable brands work fine.
  • 1 15 oz. can Butterbeans White beans are also an option.
  • 1/2 cup Mushrooms Sliced or chopped.
  • 1/2 med Onion Diced or chopped.
  • 2 1/2 cups Tomato sauce Divided; I love Rao brand homemade marinara sauce.
  • 1/2 cup Mozzarella cheese Shredded; I use VioLife vegan cheese.
  • 1/2 cup Parmesan cheese Grated; I use vegan parmesan cheese.
  • Arugula
  • Basil Fresh or chopped for garnish. Can substitute with oregano if preferred.

Instructions
 

  • Preheat oven to 375-400º F.
  • Slice polenta into one-inch rounds, about seven slices.
  • Warm olive oil in a large skillet over medium heat. Add sliced polenta.
  • Brown each side of the sliced polenta, heating about five minutes on each side.
  • Remove the polenta from the pan and place temporarily on a plate. If you used an oven-safe pan for heating the polenta, you may reuse it for the oven bake portion of this recipe as well.
  • Layer butterbeans, mushrooms and onions in the pan. Add half of the marinara sauce.
  • Blend the sauce with the vegetables.
  • Layer the polenta over the vegetables, and then add the remaining marinara sauce on top of each slice.
  • Sprinkle mozzarella cheese over the marinara sauce, then layer on parmesan to top the dish off.
  • Place the pan in the oven, uncovered, for 20-25 minutes until the cheese is melted and the dish is bubbling.
  • Remove from oven, let cool for a few minutes, then serve over a plate of arugula.
  • Garnish with basil (or oregano), then serve.

Notes

Melissa's Modifications: 
This light Italian dish can be easily changed up by varying vegetables. If you are not a mushroom fan, swap them out for spinach or kale. The butterbeans can be swapped out with white beans. Instead of marinara sauce, you can use a spaghetti sauce of your choice. Additionally, if you are not dairy intolerant, use regular cheese instead of vegan cheese.
Nutritional Value:  237 Calories; 14.5g Fat; 4.4g Saturated Fat; 0 Cholesterol; 893mg Sodium; 23.7g Carbs; 3.3g Fiber; 3.9g Protein

Nutrition

Calories: 237kcal
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