Print

White Bean & Tomato Polenta Casserole Recipe

White Bean & Tomato Polenta Casserole Recipe
Print Recipe

★★★★★

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.

Ingredients

Scale

Vegetables & Herbs

  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 (4-inch sprig) fresh rosemary

Pantry & Canned Goods

  • 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

Liquids & Oils

  • 1 tablespoon olive oil
  • 1/2 cup dry white wine

Prepared Food

  • 1 (18 ounce/510 grams) tube prepared polenta

Instructions

  1. 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.
  2. Add garlic: Stir in the minced garlic with the onion and cook for 1 minute, stirring constantly, until fragrant.
  3. 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.
  4. 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.
  5. Season: Remove the skillet from heat, discard the rosemary sprig, then season the tomato and bean mixture with salt and pepper to taste.
  6. Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the casserole.
  7. Slice polenta: Cut the prepared polenta tube into 12 to 18 slices, depending on preferred thickness.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: white bean casserole, polenta casserole, vegetarian Italian casserole, tomato polenta bake, cannellini beans recipe

Find it online: https://kitchenbyclara.com/white-bean-and-tomato-polenta-casserole-recipe/