Golden Polenta with Cannellini Beans and Mushroom Sage Gravy

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Cannellini beans or white beans
  • 8 oz Crimini mushrooms
  • 1 clove Garlic
  • 2 tbsp Italian leaf parsley
  • 1 Onion, thinly sliced (about 2 cups
  • 1 tbsp Sage, fresh

• Canned Goods

  • 2 1/4 cups Vegetable broth

• Condiments

  • 3 tbsp Tahini

• Pasta & Grains

  • 1 Olive oil to brush the tops of the polenta

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1 Pepper, freshly ground
  • 1 cup Polenta cornmeal, coarse
  • 1/2 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on lettyskitchen.com

Description

Ingredients

• 1 cup coarse polenta cornmeal
• 2 cups water
• 1 ½ cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 tablespoon nutritional yeast (see note)
• Olive oil to brush the tops of the polenta
• The gravy:
• 1 tablespoon olive oil
• 1 onion, thinly sliced (about 2 cups)
• 8 ounces sliced crimini mushrooms
• 1 clove garlic, minced
• 1 tablespoon finely chopped fresh sage (see notes)
• 3/4 to 1 cup vegetable broth
• 3 tablespoons tahini
• 1 ½ cups cannellini beans or white beans, (one (15-ounce) can, drained and rinsed
• ¼ teaspoon sea salt
• Freshly ground pepper
• 2 tablespoons chopped Italian leaf parsley

Directions

• Very lightly oil a 12 x 16-inch baking sheet. Combine the water, vegetable broth, salt, polenta and the olive oil in a microwave-proof bowl. Cover and cook on highest power for five minutes. Stir, cover again and cook for another five minutes. Stir in the nutritional yeast, cover and cook for three more minutes. Quickly pour the soft polenta into the prepared baking sheet and spread into an even layer before it cools. It will be a bit less than ¼-inch thick. Cover and chill until firm.
• Preheat oven to 425 °F. Turn the polenta out onto a cutting board and cut into 20 portions, approximately 3-inch square. Line the baking sheet with parchment paper. Arrange the cut squares on the parchment and brush them lightly with olive oil. Bake 20 to 25 minutes, until you see a hint of golden brown around the thinnest edges. Remove from the oven but keep warm.
• While the polenta crisps, make the gravy topping:
• Heat the olive oil in a large skillet. Sauté the onions and mushrooms over medium-high heat, until the onions and mushrooms are just taking on color and the liquid has evaporated. Add the garlic and sage and cook another minute or so. Stir in 3/4 cup of vegetable broth, tahini, beans, and salt, plus about 20 grinds of black pepper. Cook and stir into a thin sauce. This should take less than a minute--resist the impulse to cook it longer as tahini sauces thicken on their own, with time. If needed, stir in 1/4 cup more vegetable broth. Season to taste with salt and pepper.
• To serve: Arrange 3 polenta squares on each plate and top with a generous spoonful of the mushroom and bean gravy. Sprinkle with parsley.