Vegetarian · Italian · 30 min
Cannellini Beans, Roasted Tomatoes & Basil over Polenta
- 30 min
- 2–6 servings
- 509 kcal / serving
Creamy polenta forms a comforting base for cannellini beans and roasted tomatoes, with fresh basil adding a bright finish. It comes together quickly on a weeknight using simple pantry staples and a handful of fresh herbs.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 ozParmesan cheese
- ½ cuppolenta (cornmeal)
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · small saucepan · spatula · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 pintgrape tomatoes
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
- ½ cuppolenta (cornmeal)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| polenta (cornmeal) | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and set a rack in the center. Line a baking sheet for roasting.
- In a small saucepan, bring the broth to a boil, then reduce the heat to low and whisk in the polenta gradually until it is fully incorporated. Simmer and stir occasionally until the grains are soft and the texture is creamy, about 15–25 minutes.
- Drain and pat the beans dry with paper towels, then transfer them to the prepared baking sheet.
- Add the grape tomatoes to the sheet with the beans, spreading them around.
- Peel and mince the garlic, toss it with a little olive oil, salt, and pepper, and mix into the beans and tomatoes.
- Roast in the oven until the tomatoes just start to collapse, about 10–15 minutes.
- Wash the basil, remove leaves from the stems, and slice the leaves into thin ribbons.
- Stir the finely grated Parmesan into the hot polenta; if the mixture is too firm, whisk in a splash of water or broth to loosen.
- Remove the beans and tomatoes from the oven, toss with a drizzle of balsamic vinegar and the basil ribbons.
- Spoon the polenta into bowls and top with the bean and tomato mixture, finishing with a light drizzle if desired.
Two tips
- Tip: leftovers keep well in the fridge; reheat gently and add a small splash of broth to loosen.
- Tip: swap in a sprinkle of extra grated Parmesan and a little balsamic for serving if you like a brighter tang.
Nutrition per serving
- Calories
- 509 kcal
- Protein
- 22 g
- Carbs
- 62 g
- Fat
- 20 g
- Fiber
- 10 g
- Sodium
- 326 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.