Polenta Vegetable Bake
Vegetarian main course that's easy to prep ahead and bake. Filling, flavorful, and perfect for oven-free days too.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at finitefoodie.com.
Cooking tools:
- Baking dish
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 1 (15-ounce) can cannellini beans
- 1 (16-ounce) roll polenta
- 5 ounces fresh arugula (or baby spinach (4 to 6 cups))
- 1 small onion
- 1/4 cup pesto
- 1 (14.5-ounce) can diced tomatoes (or 2 cups fresh* chopped)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 1/3 cup crumbled goat cheese (or feta cheese)
- 1/4 cup grated Parmesan
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