Italian-American · 20 min
Basil Pesto-White Bean Polenta Stacks with Pepper & Artichoke Salad
- 20 min
- 2–6 servings
- 693 kcal / serving
Creamy cannellini beans with basil pesto layered on polenta rounds, paired with a bright pepper & artichoke salad for a quick weeknight meal. The textures come together nicely and the components come together in minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ¼ cupbasil pesto
- 1 (15 oz) cancannellini (white kidney) beans
- 30 mlItalian salad dressing
- 1 (18 oz) tubepolenta, pre-cooked
- ½ (12 oz) jarroasted red bell peppers
- ½ (10 oz) bagshredded carrots
- ½ cupshredded cheese, Italian blend
- ½ (5 oz) pkgspring mix (mixed greens)
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (10 oz) bagshredded carrots
- ½ (5 oz) pkgspring mix (mixed greens)
Dairy, eggs & chilled
- ¼ cupbasil pesto
- 1 (18 oz) tubepolenta, pre-cooked
- ½ cupshredded cheese, Italian blend
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 30 mlItalian salad dressing
- ½ (12 oz) jarroasted red bell peppers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| basil pesto | ¼ cup | ½ cup | ¾ cup |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| Italian salad dressing | 30 ml | ¼ cup | 90 ml |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and lightly oil a baking sheet.
- Cut the polenta into ½-inch thick rounds and spread them in a single layer on the sheet.
- Place the sheet in the oven to warm while you prepare the topping.
- Drain and rinse the beans, then mix them in a bowl with the pesto, salt, and pepper until combined.
- Remove the sheet from the oven, spoon the bean mixture over each polenta round, and sprinkle with shredded cheese.
- Return the sheet to the oven and bake 6–7 minutes until the stacks are warm and the cheese is melted.
- In a separate bowl, toss the spring mix with shredded carrots. Roughly chop the artichokes and roasted peppers and add them to the salad with the dressing, tossing to combine.
- To serve, divide the polenta stacks and the salad between plates and enjoy.
Two tips
- Make ahead: prep the salad components up to a day in advance and refrigerate separately.
- Serving idea: swap in any chopped peppers or artichokes you have on hand, or finish with a drizzle of olive oil before serving.
Nutrition per serving
- Calories
- 693 kcal
- Protein
- 26 g
- Carbs
- 91 g
- Fat
- 26 g
- Fiber
- 16 g
- Sodium
- 1977 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.