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.

mushroom-and-white-bean-cassoulet-with-mustard-polenta 1

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

mushroom-and-white-bean-cassoulet-with-mustard-polenta 1a

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.
Prep time: 30 minutes
Cook time: 1 hour
4-6 servings
5 from 2 votes


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


  • 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.
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4 Responses

  1. 5 stars
    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

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