This Polenta Parmesan with Spinach and White Beans is the perfect cozy and filling vegetarian dinner!
This Polenta Parmesan is one of my new favorite meals! It’s warm, cozy and kinda tastes like pizza. I know the true definition of a “parmesan” is something that has been breaded, but what I love about polenta is that it gets a crispy outside if you cook it up in some oil.
I know we still have a few more weeks until Christmas but I’m finally really starting to get in the mood!
I have Christmas music playing practically non-stop these days and I’ve been eating lots of comforting holiday meals. The weather still isn’t wintery, and it will most likely never be, but we got our Christmas tree this week and it’s wonderful!
Let’s talk cheese for a second, I’m not vegan. I do cook a lot of vegan meals and cheese is pretty much the only food I eat that isn’t vegan. I’ve been debating trying to give it up but I’m just not ready yet. I do, however, like to try out different vegan cheeses and the one I used in this recipe is pretty good!
It’s just the Trader Joe’s mozzarella and it’s the only vegan cheese I’ve been able to find that actually melts nicely. I just broil it a little and it gets all melty and beautiful! It also tastes really creamy and goes perfectly on top of this polenta parmesan with spinach and white beans!
This meal would be great for an easy weeknight dinner or for a more decedent dinner if you have family visiting this holiday. I hope you enjoy 🙂
If you like polenta, you might also enjoy this recipe: 30 Minute Pizza Polenta Bowls
Polenta Parmesan with Spinach and White Beans
Description
A delicious and comforting vegan dinner!
Ingredients
- 2 teaspoons olive oil
- 1 tube polenta
- 1 (15 ounce) can white beans, drained and rinsed
- 2 large handfuls baby spinach leaves
- 2 1/2 cups tomato sauce, divided
- 1 cup shredded cheese, I used vegan cheese
Instructions
- Heat oven to 400 degrees F. Slice polenta in about 1 inch thick slices, you want to get about 7 slices. Heat a large skillet over medium heat and add olive oil and polenta slices. Cook polenta until crispy, about 5 minutes on each side.
- In a medium sized oven safe pan (I like to use my cast iron skillet) mix together white beans, 1 1/2 cups tomato sauce and spinach. Top with polenta slices and then then top each one of those with a spoonful of tomato sauce and about 1 tablespoon shredded cheese.
- Bake polenta until heated through and cheese is melted, about 20 minutes. Garnish with fresh herbs before serving, if desired.
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We’ve been using this recipe for years and it is soooo good – plus (as I read in some of the comments) it’s versatile if you want to add ingredients or customize the flavors! Has anyone ever tried to freeze leftovers? I made a big batch tonight and I’m hoping I can freeze some… Thank you for this recipe!
Hi Shannon, I’m so glad to hear that you and your family love this recipe!! I haven’t frozen it myself yet, but all the ingredients are freezer friendly, so I think it would work just fine! <3
This comes together so easy and tastes great. I used leftover marinara sauce instead of using tomato sauce. It was equally as delicious. I worked later than expected and was grateful to have a recipe that was healthy, filling, yet so easy on a busy weeknight.
That’s so nice to hear!!
Love this recipe. I used Daiya cheddar cheese shreds. Delicious. ?
That’s so great to hear!!
Made this recipe tonight. I followed the recipe and added sauteed mushrooms (with garlic and Italian seasoning). Very tasty dish!!!!
so glad you liked it!
OK, so this looks like it would be extra good made with marinara sauce. Just don’t understand how it’s called polenta “parmesan” with spinach and white beans. Did I miss something? Cannot find parmesan in the ingredients list, but I most definitely would use it.
You are correct, there is no parmesan in the actual recipe, I just decided to call it that… You are welcome to add some in though!
How many servings does this recipe make?
What temperature and how long are you baking?
In the recipe card it says bake at 400 degrees F for 20 minutes 🙂
My 13 year old has decided to go vegetarian. Her taste buds limit her options, so we are searching for recipes she will like. This is the first one we tried and the whole family LOVED it. It’s so quick and easy. We used marinara sauce mixed with salsa style canned tomatoes, and mozzarella cheese. Then we topped it with fresh basil. We will definitely be making this again! Thanks!
That is SO great to hear!! I’m glad everyone enjoyed it! 🙂
My 14 year old vegetarian daughter LOVED THIS as well as my steak eating 15 year old son. Great recipe that is versatile, I think I’ll add some olives next time!
That is so nice to hear!!
What is the nutritional content of this recipe?
Unfortunately I don’t have that information available right now but there are a few websites you can use to calculate it yourself 🙂
Hi! This recipe looks delicious. How many people do you think it serves?
I would say 2-3 but you could always get an extra tube of polenta and use a large pan and it would serve more 🙂
Delicious! I added some mushrooms, next time I may add olives or another veg. It’s a great dish to sneak in extra veggies without noticing:)
Awesome!! So glad you enjoyed it!
I am trying to eat healthier with more veggies. This recipe looks fantastic and is a great way to start becoming a vegetarian. Thank you so much!!
That’s awesome! I hope you enjoy it! 🙂
Can you tell me what cheese you use I find the shredded cheese I use does not melt?
Thank you, I can’t wait to try this.
Never mind I see it now thanks again for the recipe!
Glad you found it! It’s one of my favorites for melting 🙂