Mushroom and White Bean Cassoulet with Mustard Polenta

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

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The Recipe

Mushroom and white bean cassoulet with mustard polenta

Prep time: 30

Cook time: 1

4-6 servings

5 from 2 votes

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.

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I'd love to hear your comments…

that guy

5 years ago Reply

Wow, this recipe is amazing!!! Don’t skip the croutons they are the extra something special.
- Niki
  
  5 years ago Reply
  
  So happy you like! x
Carmel reilly

5 years ago Reply

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
  
  5 years ago Reply
  
  Fantastic! So happy to hear xx

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