50m$20.50Eggplant White Bean Polenta Pan
Crisp roasted polenta, eggplant, cannellini beans, cherry tomatoes, lacinato kale, and marinara bake together on one rimmed sheet pan. This vegan main is hearty, pantry-friendly, and built for an easy lunch or dinner.
- Energy
- 383 calories per serving
- Protein
- 13.4 g per serving
- Carbs
- 59.6 g per serving
- Fat
- 13.1 g per serving
- Sodium
- 1063 mg per serving
Shopping options
Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Cherry tomatoes
12 Ounce
Private Selection® Ruby Rows™ Fresh Cherry Tomatoes on the Vine
100%
Crushed red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Eggplant, cut into 1-inch pieces
1 Pound
Japanese Eggplant
100%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Prepared polenta tube, cut into 1-inch cubes
18 Ounce
Ancient Harvest™ Traditional Italian Gluten Free Polenta
100%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Lacinato kale, stems removed and leaves chopped
5 Ounce
Kroger® Chopped Kale Bagged Salad
100%
Jarred marinara sauce
1.5 Cup
Prego® Marinara Sauce, 23 oz Jar
56%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Canned cannellini beans, rinsed and drained
1 Can
Kroger® Cannellini Beans
50%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- prepared polenta tube-18 oz
- eggplant-1 lb
- canned cannellini beans-1 can
- cherry tomatoes-12 oz
- lacinato kale-5 oz
- jarred marinara sauce-1.5 cups
- extra-virgin olive oil-3 tbsp
- garlic powder-1 tsp
- dried oregano-1 tsp
- kosher salt-0.75 tsp
- crushed red pepper flakes-0.25 tsp
Preheat the oven to 425°F and finish the prep: cube the polenta, cut the eggplant, rinse and drain the beans, and chop the kale.
Cut the eggplant, polenta, and kale on a stable cutting board, keeping fingers clear of the knife blade.
On the rimmed sheet pan, combine the polenta, eggplant, cannellini beans, and cherry tomatoes with the olive oil, garlic powder, oregano, salt, and red pepper flakes; spread into an even layer.
Roast for 25 minutes, flipping once halfway, until the polenta edges are crisp and the eggplant is mostly tender.
Use oven mitts when handling the hot rimmed sheet pan.
Add the lacinato kale and spoon the marinara sauce over the pan; gently toss just enough to coat the kale while keeping some polenta exposed.
The sheet pan is hot from roasting; keep it on a heatproof surface and avoid touching the pan directly.
Roast for 8 to 10 minutes more, until the marinara is bubbling, the kale is wilted, and the eggplant is tender.
Keep the sheet pan level when moving it, since hot marinara and tomatoes can shift.
Let the pan stand for 3 minutes, then scrape up the crisp polenta edges with a spatula and serve hot.
Let the pan rest briefly before serving to reduce splatter from the hot sauce.
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