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 xx

Prep time: 30

Cook time: 1

4-6 servings

5 from 2 votes

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.

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.

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.