CentMenu / Dinner · Lunch
Creamy polenta with mushrooms and beans
Soft cornmeal makes a comforting base for browned mushrooms and white beans.
Ingredients
4 servings · US + metric
- 9.88 oz (280 g) polenta
- 1.1 lb (500 g) mushrooms
- 1.06 lb (480 g) cooked white beans
- 1.27 cups (300 ml) soy drink
- 1 onion
- 2 garlic cloves
- 2 tbsp (30 ml) olive oil
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Slice 1.1 lb (500 g) mushrooms, add and fry over medium-high heat for 8 minutes; drain and rinse 1.06 lb (480 g) cooked white beans and add with 1½ tsp (2 g) dried thyme and ¼ tsp (1.5 g) salt.
Add a splash of water to the mushrooms and simmer over low heat for 5 minutes.
Meanwhile, in a separate pot, combine 1.27 cups (300 ml) soy drink with enough water to make four times the dry polenta volume; bring to a boil and whisk in 9.88 oz (280 g) polenta and ¼ tsp (1.5 g) salt.
Cook the polenta over low heat for 5–10 minutes, or as directed on the package, stirring until creamy; serve with the mushrooms and beans.