Name: White Bean & Tomato Polenta Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 1 (4-inch sprig) fresh rosemary; 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed; 1 (14.5 ounce/411 gram) can diced tomatoes; 1 (8 ounce/227 gram) can tomato sauce; 2 tablespoons tomato paste; 1/4 teaspoon red pepper flakes (or to taste); Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup dry white wine; 1 (18 ounce/510 grams) tube prepared polenta

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There is something truly comforting about a baked dish that brings together creamy, tender polenta with the rich heartiness of white beans and the vibrant brightness of tomato sauce. The White Bean & Tomato Polenta Casserole wraps these elements into a warm, satisfying meal that feels both rustic and elegant. It’s a perfect blend of textures and flavors that is surprisingly simple to make, yet impressive enough to share with friends or enjoy any day of the week.

White Bean & Tomato Polenta Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to nailing this flavorful White Bean & Tomato Polenta Casserole. Each item plays a crucial role: the aromatics build a savory base, the herbs add freshness, and the polenta brings that cozy, creamy texture that pulls everything together.

Olive oil: Essential for sautéing and adding a silky richness to the dish.
Onion: Diced to soften and add natural sweetness that balances the tomato acidity.
Garlic: Minced to infuse a fragrant punch that brightens every bite.
Dry white wine: Used to deglaze and deepen the flavor profile with subtle acidity.
Fresh thyme leaves: These bring earthy, slightly minty notes that complement beans beautifully.
Fresh rosemary sprig: Adds a fragrant pine aroma, lending complexity to the tomato sauce.
Cannellini beans: These creamy beans supply protein and a smooth texture.
Diced tomatoes: Bring juicy, tangy sweetness and an unmistakable tomato vibe.
Tomato sauce: Concentrates the tomato essence and helps thicken the mixture.
Tomato paste: Intensifies the color and richness of the sauce.
Red pepper flakes: A hint of heat to keep things lively without overwhelming.
Salt and pepper: To season perfectly and elevate all the other flavors.
Prepared polenta tube: Ready-to-slice polenta forms hearty layers that soak up the sauce wonderfully.

How to Make White Bean & Tomato Polenta Casserole

Step 1: Sauté the Aromatics

Start by warming up the olive oil in a large skillet over medium heat. Add diced onions and cook them gently until they soften and turn translucent. This step builds the base flavor—soft onions lend sweetness that balances the tangy tomato and hearty beans.

Step 2: Add Garlic and Wine

Introduce minced garlic, cooking until fragrant but not browned. Pour in the dry white wine, then toss in fresh thyme leaves and the rosemary sprig. Let the wine simmer until reduced by half, concentrating the flavors into a fragrant and herbaceous sauce foundation.

Step 3: Build the Tomato-Bean Sauce

Mix in drained cannellini beans, diced tomatoes, tomato sauce, and tomato paste. Sprinkle red pepper flakes for a subtle kick. Bring the mixture to a boil, then lower heat and simmer until it thickens to a consistency similar to spaghetti sauce. Remove the rosemary and season with salt and pepper to taste.

Step 4: Prepare the Polenta

While the sauce simmers, preheat the oven to 400°F. Slice the prepared polenta into about 12 to 18 slices. This firm base will soak up the saucy goodness and provide comforting layers in the casserole.

Step 5: Layer and Bake

Spread one-third of the tomato-bean sauce in a 1 1/2 quart baking dish. Layer half of the polenta slices over it, then spoon another third of the sauce on top. Repeat with the remaining polenta and finish with the last portion of sauce. Cover the dish and bake for about 20 minutes until bubbling and hot throughout.

Step 6: Rest and Serve

Once baked, let the casserole sit for at least 5 minutes before slicing. This helps the layers set for clean slices and lets the flavors meld together beautifully.

How to Serve White Bean & Tomato Polenta Casserole

White Bean & Tomato Polenta Casserole Recipe

Garnishes

A sprinkle of freshly chopped parsley or basil adds a burst of color and fresh herb flavor that brightens the hearty casserole. For extra indulgence, a scatter of grated Parmesan or a dollop of creamy ricotta can bring an irresistible richness.

Side Dishes

This casserole can stand on its own, but pairing it with a crisp green salad dressed in lemon vinaigrette creates a refreshing contrast. Steamed or roasted green vegetables like broccoli or asparagus add earthiness and crunch to round out the meal.

Creative Ways to Present

Try serving individual portions in small ramekins for a charming presentation at dinner parties. You can also layer the casserole in mason jars for an inviting picnic option. Adding a drizzle of balsamic glaze over the top gives an unexpected sweet tang and elegant finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover White Bean & Tomato Polenta Casserole tightly and refrigerate. It should keep well for up to 4 days and still taste great as a hearty, quick meal during the week.

Freezing

This casserole freezes beautifully. Portion it into airtight containers or wrap the whole dish tightly with foil and plastic wrap. Freeze for up to 3 months and thaw overnight before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 350°F until warmed through to preserve texture and flavor. Microwaving is fine for quick meals, but make sure to cover the dish to retain moisture.

FAQs

Can I use fresh polenta instead of prepared polenta?

Yes, but fresh polenta requires cooking and cooling before slicing for layering. The prepared polenta tube is simply more convenient and perfectly firm for this casserole.

Is this dish vegan?

As written, the White Bean & Tomato Polenta Casserole is vegan friendly. Just be sure to skip any cheese garnishes or use vegan alternatives for a fully plant-based meal.

Can I substitute other beans?

Definitely! Great northern beans or chickpeas work well too. Just stick to beans that hold their shape and have creamy interiors.

How spicy is the casserole?

The red pepper flakes add a gentle warmth, but you can adjust the amount or omit them entirely to suit your heat preference.

Can I make this gluten-free?

Yes! Polenta is naturally gluten-free, and the other ingredients are safe as long as any canned products are labeled gluten-free.

Final Thoughts

Once you try this White Bean & Tomato Polenta Casserole, it’s likely to become one of your favorite go-to comfort meals. It’s simple to make, packed with wholesome ingredients, and totally delicious in every bite. So gather those ingredients, warm up your kitchen, and enjoy this cozy, tasty dish that feels like a hug on a plate.

White Bean & Tomato Polenta Casserole Recipe

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★★★★★

5.3 from 24 reviews

This White Bean & Tomato Polenta Casserole is a hearty and comforting vegetarian dish featuring tender cannellini beans, rich tomato sauce, and creamy layers of prepared polenta. Infused with fresh herbs and a hint of red pepper flakes, it makes for a satisfying meal perfect for family dinners or meal prep.

Author: Clara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish, Casserole
Method: Baking, Sautéing, Simmering
Cuisine: Italian
Diet: Vegetarian

Instructions

Sauté the onion: Coat the bottom of a large skillet with olive oil and heat over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
Add garlic: Stir in the minced garlic with the onion and cook for 1 minute, stirring constantly, until fragrant.
Simmer wine and herbs: Pour in the dry white wine, add the fresh thyme leaves and rosemary sprig. Increase the heat to bring the wine to a simmer, then reduce heat and let it simmer until the liquid reduces by half, about 5 minutes.
Add beans and tomatoes: Stir in the cannellini beans, diced tomatoes, tomato sauce, tomato paste, and red pepper flakes. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly to a spaghetti sauce consistency.
Season: Remove the skillet from heat, discard the rosemary sprig, then season the tomato and bean mixture with salt and pepper to taste.
Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the casserole.
Slice polenta: Cut the prepared polenta tube into 12 to 18 slices, depending on preferred thickness.
Layer casserole: In a 1 1/2 quart baking dish, ladle about one third of the tomato and bean sauce on the bottom. Arrange half of the polenta slices over the sauce, then spoon another third of the sauce on top. Layer the remaining polenta slices over this, and finish by spreading the last third of the sauce evenly on top.
Bake: Cover the dish with a lid or foil and bake in the preheated oven for approximately 20 minutes, until the sauce is bubbly and heated through.
Rest and serve: Remove the casserole from the oven and let it rest for at least 5 minutes before slicing and serving to allow the layers to set.

Notes

For easier slicing, chill the polenta briefly in the fridge before cutting.
You can swap white wine with vegetable broth for a non-alcoholic version.
Add grated Parmesan or a vegan cheese alternative between layers for extra flavor.
Adjust red pepper flakes to control the spiciness of the dish.
This casserole stores well in the refrigerator for up to 3 days and reheats nicely.