Name: White Bean, Asparagus & Mushroom Sauté over Parmesan Polenta
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 3 (398 ml) cans cannellini (white kidney) beans; 710 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ cups Parmesan cheese, shredded; 3 (510 g) tubes polenta, pre-cooked; 3 (227g ) pkgs sliced white mushrooms; balsamic vinegar; basil, dried; black pepper; extra virgin olive oil; Italian seasoning; salt

White Bean, Asparagus & Mushroom Sauté over Parmesan PolentaWhite Bean, Asparagus & Mushroom Sauté over Parmesan Polenta — a 30-minute lunch recipe with 13 ingredients, serving 6.Ingredients

3 small bunches asparagus

3 (398 ml) cans cannellini (white kidney) beans

710 ml chicken or vegetable broth

3 cloves garlic

1 ½ cups Parmesan cheese, shredded

3 (510 g) tubes polenta, pre-cooked

3 (227g ) pkgs sliced white mushrooms

balsamic vinegar

basil, dried

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Medium dice polenta; place in a large pot along with broth, salt, and pepper. Bring to a simmer over medium-high heat.

Once the broth is simmering, reduce heat to medium. Using a potato masher, mash the polenta until smooth; continue to cook, stirring occasionally, until heated through, 3-4 minutes more. Remove from heat and cover to keep warm.

Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears into 1-inch pieces.

Preheat another large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add asparagus, garlic, mushrooms, and spices. Cook, stirring occasionally, until veggies are tender, 5-6 minutes.

Meanwhile, drain and rinse beans in a colander.

Add beans and vinegar to the pot. Continue to cook, stirring occasionally, until beans are warmed through, 3-4 minutes. Remove from heat.

Add Parmesan to the pot with the polenta and stir to combine.

To serve, divide polenta between plates or bowls; top with bean and veggie sauté. Sprinkle with basil and enjoy!

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