Mushroom and White Bean Cassoulet with Mustard Polenta
A big and hearty bowl of mushroom and white bean cassoulet on a bed of creamy mustard polenta. This is exactly what you need on a chilly day.
A big and hearty bowl of cassoulet was calling my name. After a week of festive feasting, I was definitely in need of veg, greens and beans on a bed of creamy polenta–Healthy comfort food.
I’ve added a couple of extra special extras here–chunky sourdough croutons and a sprinkle of cashew Parmesan at the end. Both are optional but add both delicious taste and texture.
You can add white beans of choice–butter beans are also perfect.
I hope you love this bowl of veggie goodness.
Love, Niki xxx
4-6 servings
Ingredients
For the cassoulet
- 2 tablespoons olive oil
- 2 medium leeks sliced
- 2 celery stalks sliced
- 2 carrots diced
- 3 garlic cloves sliced
- 2 bay leaves
- 2 tbsp thyme leaves
- Pinch cloves
- 1/2 tsp caraway seeds
- 100 g button mushrooms
- 100 g mushrooms
- 750 ml vegetable stock
- 2 tomatoes chopped roughly
- 1 tsp sea salt
- Pinch black pepper
- 1 tbsp balsamic vinegar
- 2 cans cannelloni beans drained
- 150 g spinach shredded
For the croutons
- 2 chunky slices of fresh bread–I used sourdough
- Big pinch sea salt
- 2 tbsp olive oil
For the Polenta
- 100 g instant potenta
- 400 g water
- 3 tbsp coconut yogurt or cream
- 2 tbsp extra virgin olive oil
- 1/2 -1 tsp sea salt
- Black pepper
- 1 tsp wholegrain mustard
- 2 tbsp nutritional yeast
For the toppings
- Cashew Parmesan
- Fresh thyme
Instructions
- In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.
- Add the garlic, celery and carrots and fry for 5-6 minutes
- Now add the herbs, tomatoes and mushrooms. Stir to combine.
- Add the beans, stock, balsamic, salt and pepper and simmer gently for 25 minutes
- Finally, add the spinach and allow to wilt in.
To make the croutons
- Preheat the oven to 180c
- Slice the bread in two large squares–I chopped them into approx 1inch squares.
- Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well.
- Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top.
- Transfer to the oven and cook for 5 minutes. Flip then return to the oven for 5-10 minutes. Be careful not to burn them.
- Allow to cool.
To make the polenta
- Add the water to a saucepan, bring to the boil.
- Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
- Allow to cool a little
- Add the polenta and all the other ingredients to a food processor and blitz smooth consistency.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
4 Responses
Wow, this recipe is amazing!!! Don’t skip the croutons they are the extra something special.
So happy you like! x
So good! Now has regular rotation and a thumbs up when I get a message from miss teen ‘what’s for dinner?’ Always a joyous response! Thanks
Fantastic! So happy to hear xx