Mushroom and White Bean Cassoulet with Mustard Polenta

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

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4-6 servings
  30 minutes preparation time
  1 hr cook time

Ingredients

  • 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
  • 100g button mushrooms 
  • 100g mushrooms 
  • 750ml vegetable stock
  • 2 tomatoes chopped roughly 
  • 1 tsp sea salt
  • Pinch black pepper 
  • 1 tbsp balsamic vinegar 
  • 2 cans cannelloni beans drained 
  • 150g 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;
  • 100g instant potenta 
  • 400g 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 

 

Directions

  1. In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft. 
  2. Add the garlic, celery and carrots and fry for 5-6 minutes
  3. Now add the herbs, tomatoes and mushrooms. Stir to combine
  4. Add the beans, stock, balsamic, salt and pepper and simmer gently for 25 minutes 
  5. Finally add the spinach and allow to wilt in. 

To make the croutons; 

  1. Preheat the oven to 180c 
  2. Slice the bread in to large squares – I chopped them into aprox 1inch squares. 
  3. Drizzle some olive oil onto a large baking tray. Add the bread and move around to coat the bottom well. 
  4. Add a big pinch of salt and pepper and drizzle a little more olive oil onto the top. 
  5. 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. 
  6. Allow to cool. 

 

  1. To make the polenta; 
  2. Add the water to a saucepan, bring to the boil. 
  3. Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
  4. Allow to cool a little 
  5. Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency. 

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2 Comments

  1. Carmel reilly on May 5, 2021 at 7:39 am

    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

    • Niki on May 6, 2021 at 2:52 pm

      Fantastic! So happy to hear xx

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