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Eggplant White Bean Polenta Pan
1h$20.20

Eggplant White Bean Polenta Pan

Roasted polenta cubes served with eggplant, cannellini beans, cherry tomatoes and kale in marinara. Two rimmed sheet pans keep the polenta separate from the saucy vegetables until serving.

  • eggplant
  • one-pan
  • plant-based
  • polenta
  • sheet-pan
  • Vegan
  • Vegetarian
  • white beans
Bundle it with similar meals
20 min prep40 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Lacinato kale, stems removed and leaves chopped · 5 Ounce

Kroger® Chopped Kale Bagged Salad

100%

In recipe$2.69
To buy$2.69
Details
Kroger · 5 oz$2.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Cherry tomatoes · 12 Ounce

Private Selection® Ruby Rows™ Fresh Cherry Tomatoes on the Vine

100%

In recipe$5.99
To buy$5.99
Details
Private Selection · 12 oz$5.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Prepared polenta tube, cut into 1-inch cubes · 18 Ounce

Ancient Harvest™ Traditional Italian Gluten Free Polenta

100%

In recipe$3.59
To buy$3.59
Details
Ancient Harvest · 18 oz$3.59 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Eggplant, cut into 1-inch pieces · 1 Pound

Japanese Eggplant

100%

In recipe$4.89
To buy$4.89
Details
1 lb$4.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned cannellini beans · 15 Ounce

Simple Truth Organic® Cannellini Beans

100%

In recipe$1.25
To buy$1.25
Details
Simple Truth Organic · 15 oz$1.25 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Jarred marinara sauce · 1.5 Cup

Kroger® Marinara Pasta Sauce

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 24 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Extra-virgin olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

Dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

4%

In recipe$0.08
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Garlic powder · 1 Teaspoon

Kroger® Garlic Powder Shaker

2%

In recipe$0.07
To buy$3.99
Details
Kroger · 5.5 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Kosher salt · 0.75 Teaspoon

Diamond Crystal Salt Co. Lemon Kosher Salt

1%

In recipe$0.06
To buy$9.99
Details
Diamond Crystal · 6.6 oz$9.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Crushed red pepper flakes · 0.25 Teaspoon

Kroger® Crushed Red Pepper Shaker

0%

In recipe$0.02
To buy$5.99
Details
Kroger · 4.25 oz$5.99 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$20.20

· only what you use

$5.05

per serving · 4 servings

You pay at checkout$39.57
51% used in this recipe$19.37 unused

All ingredients selected

Checkout$49.56
Recipe portion$20.26

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • prepared polenta tube-18 oz
  • eggplant-1 lb
  • canned cannellini beans-15 oz
  • cherry tomatoes-12 oz
  • lacinato kale-5 oz
  • jarred marinara sauce-1 1/2 cups
  • extra-virgin olive oil-3 tablespoons
  • garlic powder-1 teaspoon
  • dried oregano-1 teaspoon
  • kosher salt-3/4 teaspoon
  • crushed red pepper flakes-1/4 teaspoon
1
Preheat and prep
Oven
Cutting Board
Can opener
Chef’s knife

Heat oven to 425°F and line 18-by-13-inch rimmed pans with heat-rated parchment. Cube polenta and eggplant into 1-inch pieces, drain beans and chop kale.

Cut the eggplant, polenta, and kale on a stable cutting board, keeping fingers clear of the knife blade.

18 ounces polenta
1 pound eggplant
15 ounces cannellini beans
5 ounces kale
2
Season the two pans
Spatula
Measuring Cups
Measuring Spoons
Rimmed sheet pan

Season polenta with one-third of the oil, half the garlic and oregano and one-third of the salt. On a separate pan, toss eggplant, beans and tomatoes with remaining oil, garlic, oregano and salt plus red pepper flakes. Spread in single layers.

18 ounces polenta
1 pound eggplant
15 ounces cannellini beans
12 ounces cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon Kosher Salt
1/4 teaspoon crushed red pepper flakes
3
Roast the polenta and vegetables
Oven
Spatula
Rimmed sheet pan
Oven mitts

Roast about 25 minutes until polenta edges brown and eggplant is nearly tender. Turn polenta, stir vegetables and swap rack positions halfway; polenta centers remain soft.

Use oven mitts when handling the hot rimmed sheet pan.

4
Add kale and marinara
Spatula
Measuring Cups
Rimmed sheet pan

Stir kale and marinara into the vegetable pan only, keeping polenta separate from sauce. Set the hot pan on a heatproof surface.

The sheet pan is hot from roasting; keep it on a heatproof surface and avoid touching the pan directly.

5 ounces kale
1 1/2 cups marinara sauce
5
Finish roasting
Oven
Rimmed sheet pan
Oven mitts

Roast vegetables 8–10 minutes more until sauce bubbles, kale wilts and eggplant is fully tender. Remove polenta once its edges are browned to your liking.

Keep the sheet pan level when moving it, since hot marinara and tomatoes can shift.

6
Rest and serve
Spatula
Rimmed sheet pan

Rest vegetables for 3 minutes, then serve with polenta and sauce added just before eating. Divide evenly; sauced polenta will soften.

Let the pan rest briefly before serving to reduce splatter from the hot sauce.

7

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