Baked Broccoli and White Bean Polenta with Marinara Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 260.2 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.3 g

View full nutritional breakdown of Baked Broccoli and White Bean Polenta with Marinara Sauce calories by ingredient
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Introduction

This tasty, gluten-free casserole can also be made with caulflower or asparagus. While you can prepare the dish using instant polenta, which typically becomes tender after stirring about 5 min over med heat, you will been to precook the broccoli This tasty, gluten-free casserole can also be made with caulflower or asparagus. While you can prepare the dish using instant polenta, which typically becomes tender after stirring about 5 min over med heat, you will been to precook the broccoli
Number of Servings: 12

Ingredients

    5 1/4 c low-sodium veg broth
    1 1/4 c water
    2 c polenta
    3 c chopped frozen broccoli
    15 oz cannellini beans
    2 tb olive oil
    2 large garlic cloves
    1 ts rosemary dried
    1/2 ts salt
    ground pepper
    1 c prepared marinara

Directions

- lightly oil a 13x9 baking pan and set aside
- in stock pot bring the broth and water to a boil
- slowly add polenta, stirring constantly
- reduce heat to low and add the broccoli, beans, oil, garlic, rosemary, salt, and pepper
- cover and cook unti polenta is tender (stir occassionally) about 15 min
- remove from heat and let stand, covered, 5 min
- spread polenta mix evenly in the prepared baking dish and let stand 20 min
- spread evenly with the marinara sauce
- bake 15 minutes
- cut into wedges and serve warm with additional marinara sauce

NOTE: this makes a huge casserole and goes well with a side salad

Number of Servings: 12

Recipe submitted by SparkPeople user ERIKAVO.

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