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Eggplant White Bean Polenta Pan
1h$17.78

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
20 min prep40 min cook4 servingsmedium

Shopping options

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

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

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

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

Eggplant, cut into 1-inch pieces · 1 Pound

Eggplant

67%

In recipe$2.39
To buy$3.58
Details
1 each$1.79 per packageBuy 2Package use: 67%Product matchEstimated

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

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

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

Garlic powder · 1 Teaspoon

McCormick Garlic Powder

3%

In recipe$0.15
To buy$4.69
Details
McCormick · 3.12 oz$4.69 per packageBuy 1Package use: 3%Product matchEstimated

Kosher salt · 0.75 Teaspoon

David's Kosher Salt

1%

In recipe$0.04
To buy$4.79
Details
David's · 16 oz$4.79 per packageBuy 1Package use: 1%Product matchEstimated
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

Cost Summary

Availability unavailable
$17.78

· only what you use

$4.45

per serving · 4 servings

You pay at checkout$38.96
46% used in this recipe$21.18 unused

All ingredients selected

Checkout$43.75
Recipe portion$17.82

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
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered manual can opener photographed against a plain light neutral background.Can opener
A centered chef’s knife with a broad stainless-steel blade and dark handle photographed on a light neutral background.Chef’s knife
Centered realistic studio photograph of a plain rectangular rimmed aluminum sheet pan on a neutral light background.Rimmed sheet pan
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
1
Preheat and prep
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered manual can opener photographed against a plain light neutral background.Can opener
A centered chef’s knife with a broad stainless-steel blade and dark handle photographed on a light neutral background.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
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered realistic studio photograph of a plain rectangular rimmed aluminum sheet pan on a neutral light background.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
A centered pair of quilted gray oven mitts on a light neutral background.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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