Bowls
Tomato, Polenta & White-Bean Bake
Creamy cornmeal polenta forms the base of a white-bean tomato bake with spinach and a modest melted mozzarella topping.
Inspired by Italian-inspired baked polenta suppers
Prep
15 min
Cook
45 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1 cup dry quick-cooking polenta
- • 4 cups low-sodium vegetable broth, divided
- • 1 tablespoon olive oil
- • 1 onion, finely diced
- • 2 garlic cloves, minced
- • 1 teaspoon dried oregano
- • 1 can crushed tomatoes (14 ounces)
- • 2 cans cannellini beans (15 ounces each), drained and rinsed
- • 4 cups baby spinach
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 1 cup shredded vegetarian-rennet mozzarella
- • 2 tablespoons chopped basil
View ingredient-by-ingredient match
- 1 cup dry quick-cooking polentaMissing
- 4 cups low-sodium vegetable broth, dividedMissing
- 1 tablespoon olive oilMissing
- 1 onion, finely dicedMissing
- 2 garlic cloves, mincedMissing
- 1 teaspoon dried oreganoMissing
- 1 can crushed tomatoes (14 ounces)Missing
- 2 cans cannellini beans (15 ounces each), drained and rinsedMissing
- 4 cups baby spinachMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 1 cup shredded vegetarian-rennet mozzarellaMissing
- 2 tablespoons chopped basilMissing
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Method
Recipe notes
This bake uses cornmeal polenta as a soft base rather than another pasta casserole. Quick-cooking polenta is necessary for the stated saucepan timing; regular coarse polenta needs a longer simmer and may need more liquid. Choose vegetarian-rennet mozzarella when the dietary label matters and keep the bean topping thick enough to layer.
Planning, storage, and serving
Storage and reheating
Refrigerate scooped portions within two hours and use within 3–4 days. Reheat covered until hot throughout, adding a small splash of water if the polenta has firmed considerably during storage.
Make-ahead tips
Prepare the tomato-bean topping a day ahead and refrigerate it. Cook polenta and assemble near baking time; a chilled assembled bake needs extra oven time to heat fully.
What to serve with it
- - Lemon-dressed salad
- - Roasted broccoli
- - Sliced cucumber and radishes
Equipment needed
- - Polenta saucepan and whisk
- - Wide tomato skillet
- - 9-by-13-inch baking dish
Difficulty explained
Whisking polenta prevents lumps, while canned beans make the topping simple; the oven finishes the layered meal without delicate shaping or rolling.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Substituting regular coarse polenta without increasing its cooking time leaves gritty undercooked cornmeal.
- Dumping all the cornmeal into broth at once creates lumps that are difficult to whisk smooth.
- Leaving the tomato mixture watery makes the polenta layer loose and prevents a neat scoop through both layers.
Nutrition Context
- The estimate includes polenta, beans, tomato-spinach topping, olive oil, and one quarter of the mozzarella per serving.
- Cornmeal and beans provide carbohydrate, while beans and cheese add protein; the broth and canned tomato labels affect sodium substantially.
FAQ
Is polenta the same as pasta?
No. It is cooked cornmeal and forms a soft grain layer under the bean topping in this bake.
Can I use a ready-made polenta tube?
That needs a different sliced-layer method. The published quantities are for dry quick-cooking polenta.
Why reserve some broth?
Half a cup loosens the tomato topping while the rest cooks the polenta base.
Can I leave out cheese?
Yes. The layers still bake, but the top and nutrition change; check remaining labels for your dietary needs.
Will it slice like lasagna?
It is intended to scoop as a soft layered bake, especially while warm, rather than hold a rigid slice.
What sides pair best with this dish?
Good pairings include Lemon-dressed salad; Roasted broccoli; Sliced cucumber and radishes. Choose one or two based on how substantial you want the meal to be.