Roasted Red Pepper + Sun-Dried Tomato Cannellini Bean Polenta Squares
Cannellini Bean Polenta Squares are a festive (and completely vegan) appetizer for the holidays and beyond.
Course Appetizer, Snack
Cuisine gluten-free, Italian, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 3 hourshours40 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
Polenta Squares:
6cupsvegetable broth
2cupsyellow cornmealsuch as Bob’s Red Mill Italian Corn Grits
1teaspoonsalt
Red Pepper Spread:
1cupcannellini beanscooked
½cupwalnuts
⅓cuproasted red peppersjarred in oil
⅓cupsun-dried tomatoes
1lemonzest and juice
3tablespoonsextra virgin olive oil
3clovesgarlicroughly chopped
1teaspoonbasildried
1teaspoonoreganodried
salt and pepper to taste
Toppings:
1cupcannellini beanscooked
2-3teaspoonsthymefresh
Instructions
Make the polenta:
Bring broth to a boil in a large stockpot over medium-high heat. Gradually add cornmeal to the pot while whisking constantly. Add salt, reduce heat to maintain a simmer, and continue to whisk to prevent polenta from sticking to the sides or bottom of the pot. After a few minutes (once mixture has thickened and it’s difficult to stir with the whisk), switch to a wooden spoon, and continue to stir. Cook and stir until the polenta is cooked (the texture will look similar to mashed potatoes), about 30 minutes. Remove from heat and set aside.
Line a 10 by 15-inch rimmed baking sheet with parchment paper (or grease the pan with oil), and use a spatula to spread the polenta evenly over the baking sheet. Cover and refrigerate for about three hours (or overnight).
Prepare the spread:
Add cannellini beans, walnuts, roasted red peppers, sun-dried tomatoes, lemon, olive oil, garlic, basil, oregano, and salt and pepper to a food-processor bowl. Process on high until the mixture is pureed smooth. If the spread is too thick, add another tablespoon of olive oil and pulse again to mix. Set aside (or cover and refrigerate until ready to serve).
Assemble:
Preheat your broiler (or toaster oven) and cut the polenta into 24 squares. Spread squares on baking sheet and broil (or toast) until hot, 5-8 minutes. Remove polenta squares from the oven, and top with the roasted red pepper spread, cooked cannellini beans, and fresh thyme leaves. Enjoy!
Notes
Polenta and spread can be made up to three days in advance and assembled the day of. Recipe adapted from the Food52 Vegan cookbook.