Crispy Polenta with Lemony White Beans, Mushrooms & Tomatoes

Make it

Instructions

1. 01

   Cook the polenta

   Set a medium saucepan, whisk, and 8-inch square baking dish on the counter; line the dish with parchment paper. Bring 4 cups water and 1 tsp fine sea salt to a boil in the saucepan. Slowly whisk in 1 cup coarse polenta so it doesn’t clump. Reduce the heat to low and cook uncovered for 25 minutes, whisking often and scraping the bottom, until very thick, creamy, and tender with no gritty bite. | Why: Slow cooking hydrates the cornmeal evenly and makes a firm base that can crisp later.

2. 02

   Enrich and chill

   Take the saucepan off the heat and stir in 2 tbsp unsalted butter and 1/2 cup finely grated Parmesan until melted and smooth. Immediately spread the polenta evenly in the lined dish, smoothing the top. Let it cool for 10 minutes, then refrigerate uncovered for 30 minutes, or until cool and firm enough to cut cleanly. | Why: Butter and cheese make the polenta savory and supple, while chilling firms it for neat, crispable squares.

3. 03

   Prepare and cook the lemony bean topping

   While the polenta chills, wipe the mushrooms clean, halve the tomatoes, rinse and dry the spinach, drain and rinse the beans, and mince the garlic. Strip and chop the thyme leaves, and chop the parsley. Heat a large skillet over medium-high heat. Add 3 tbsp olive oil, using 1 tbsp now and setting the remaining 2 tbsp aside for crisping the polenta. Add 12 oz cremini mushrooms, sliced and cook for 6–8 minutes, stirring occasionally, until browned and their released liquid has evaporated. Stir in 2 cloves garlic, minced and 1 tsp fresh thyme leaves, chopped for 30 seconds, just until fragrant. Add 2 cans (15 oz each) cannellini beans, drained and rinsed, 1 1/2 cups cherry tomatoes, halved, 1/2 cup vegetable broth, and 1/4 tsp black pepper. Simmer for 4–5 minutes, stirring gently, until the tomatoes soften and begin to burst and the beans are hot. Fold in 3 cups baby spinach until just wilted, about 1 minute, then stir in 1 tbsp lemon juice and 2 tbsp fresh parsley, chopped. Taste the topping; it should be savory, peppery, and distinctly bright from the lemon. Transfer it to a bowl and cover loosely to keep warm. | Why: Browning the mushrooms builds deep flavor, while beans and lemon make a hearty topping taste lively rather than heavy.

4. 04

   Cut and crisp the polenta

   Lift the chilled slab from the dish and cut it into 8 equal squares. Wipe the skillet clean if needed, return it to medium heat, and add the reserved olive oil. Arrange the squares in one layer, working in batches if needed so they don’t crowd. Fry for 4–5 minutes per side, turning carefully once, until both faces are deep golden and crisp and the centers are hot. Add a little more heat only if the oil is not gently sizzling; lower it if the squares brown too quickly. | Why: A well-spaced, steady fry gives the chilled polenta a crisp crust without scorching its cheesy interior.

5. 05

   Plate and serve

   Set two crisp polenta squares on each plate and spoon the warm mushroom-and-bean topping over and around them. Serve immediately while the edges are crisp and the topping is hot. | Why: Plating just before eating preserves the contrast between crunchy polenta and tender, saucy beans.