Vegetarian · 20 min
White Bean, Asparagus & Mushroom Sauté over Parmesan Polenta
- 20 min
- 2–6 servings
- 606 kcal / serving
Creamy, fork-tender polenta forms the base, topped with a bright mix of beans, asparagus, and mushrooms. It's a quick weeknight option that comes together with simple seasoning and pantry staples.
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Ingredients
- 1 small bunchasparagus
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
- 1 clovegarlic
- ½ cupParmesan cheese, shredded
- 1 (18 oz) tubepolenta, pre-cooked
- 1 (8 oz) pkgsliced white mushrooms
From the pantry: balsamic vinegar, basil, dried, black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · nonstick skillet · potato masher · stirring spoon
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
- 1 small bunchasparagus
- 1 clovegarlic
- 1 (8 oz) pkgsliced white mushrooms
Dairy, eggs & chilled
- ½ cupParmesan cheese, shredded
- 1 (18 oz) tubepolenta, pre-cooked
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| 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 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Parmesan cheese, shredded | ½ cup | 1 cup | 1 ½ cups |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring the polenta to simmer in a medium saucepan with the broth, salt, and pepper, over medium-high heat.
- When simmering, lower the heat and mash the polenta until smooth; continue cooking, stirring occasionally, until heated through, then cover to keep warm.
- Trim the asparagus and cut the spears into 1-inch pieces; rinse the mushrooms and set aside.
- Heat a skillet over medium-high heat to get it ready for cooking.
- Mince the garlic.
- Add a thin layer of olive oil to the hot skillet, then add asparagus, mushrooms, garlic, and the spices. Cook, stirring occasionally, until the vegetables are just tender, about 4–5 minutes.
- Rinse and drain the beans in a colander.
- Stir the beans and a splash of balsamic into the skillet; cook until the beans are warm, about 2–3 minutes; remove from heat.
- Stir the shredded Parmesan into the warm polenta until melted and smooth.
- To serve, spoon the polenta onto plates and top with the bean and vegetable sauté; finish with a sprinkle of basil.
Two tips
- Tip: refrigerate any leftovers in airtight containers and reheat with a splash of broth.
- Tip: swap dried basil for fresh chopped parsley, or add a pinch of Italian seasoning for a different herbal note.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 33 g
- Carbs
- 81 g
- Fat
- 18 g
- Fiber
- 14 g
- Sodium
- 1512 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.