“A quick, easy, no-meat dish that has become a favorite busy-night meal.”

Ingredients Nutrition


  1. Add the oil to a saucepan and let get heated over medium heat.
  2. Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
  3. Add in the wine, garlic, and oregano; stir and cook for 1 minute.
  4. Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
  5. Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
  6. Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
  7. Uncover and lower heat to medium.
  8. While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
  9. Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
  10. Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
  11. Spoon polenta into individiual serving bowls; top with beans.
  12. Serve warm.

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