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11. Mushroom and white-bean bowls with polenta
Give the mushrooms room in the pan. If they’re piled too deeply, they release water and steam instead of developing browned edges.
Ingredients
- 4 ounces sliced mushrooms
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon dried thyme
- 1 can (15–15.5 ounces) white beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup dry quick-cooking polenta
- Water or broth, as directed on the polenta package
- Black pepper and grated cheese, optional
How to make it
- Prepare the polenta according to its package instructions, using the stated liquid quantity. Keep it warm and loosen with a little hot water if needed.
- Meanwhile, heat the oil in a wide skillet. Add the mushrooms in a shallow layer and cook until softened and beginning to brown, stirring occasionally.
- Stir in the garlic and thyme, then add the beans and ½ cup broth. Simmer until hot and lightly saucy. Spoon over the polenta and finish with pepper and optional cheese.
Make it work: Quick-cooking and traditional polenta have different cooking times. Check the package before starting so the beans aren’t ready long before the base.
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