Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2021



In large skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add tomatoes, beans, garlic and 1/4 cup of the parsley; cook, stirring, until tomatoes have softened, about 3 minutes. Add vinegar; cook, stirring constantly, 1 minute.

Meanwhile, in saucepan, bring 3 cups water to boil. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, stirring often, until mixture is thick enough to mound on spoon. Stir in Parmesan.

Divide polenta among shallow bowls. Top with mushroom mixture. Sprinkle with remaining parsley and additional Parmesan, if desired.

Nutritional facts Per serving: about

  • Iron 5.7 mg
  • Fibre 9 g
  • Sodium 550 mg
  • Sugars 5 g
  • Protein 23 g
  • Calories 415
  • Total fat 11 g
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 56 g
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Lunch & Dinner

Polenta with Mushrooms & White Beans