PlumTally

Recipe combo

Eggplant 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.

Loading recipe combo details...

Ingredients and instructions

Servings
4
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 18 Ounce Prepared polenta tube, cut into 1-inch cubes - 18 ounces (510 g), Cut into 1-inch cubes; metric equivalent listed as 510 g.
  • 1 Pound Eggplant, cut into 1-inch pieces - 1 pound (454 g), Cut into 1-inch pieces; metric equivalent listed as 454 g.
  • 1 Can Canned cannellini beans, rinsed and drained - 1 (15-ounce) can, rinsed and drained
  • 12 Ounce Cherry tomatoes - 12 ounces (340 g), Metric equivalent listed as 340 g.
  • 5 Ounce Lacinato kale, stems removed and leaves chopped - 5 ounces (140 g), Stems removed and leaves chopped; metric equivalent listed as 140 g.
  • 1.5 Cup Jarred marinara sauce - 1 1/2 cups (360 ml), Metric equivalent listed as 360 ml.
  • 3 Tablespoon Extra-virgin olive oil - 3 tablespoons (45 ml), Metric equivalent listed as 45 ml.
  • 1 Teaspoon Garlic powder - 1 teaspoon (3 g), Metric equivalent listed as 3 g.
  • 1 Teaspoon Dried oregano - 1 teaspoon (1 g), Metric equivalent listed as 1 g.
  • 0.75 Teaspoon Kosher salt - 3/4 teaspoon (4 g), Metric equivalent listed as 4 g.
  • 0.25 Teaspoon Crushed red pepper flakes - 1/4 teaspoon (0.5 g), Metric equivalent listed as 0.5 g.

Instructions

  1. Preheat and prep

    1. *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.

  2. Season on the sheet pan

    2. 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*.

  3. Roast until crisp and tender

    3. Roast for *25 minutes*, flipping once halfway, until the *polenta edges are crisp* and the eggplant is mostly tender.

  4. Add kale and marinara

    4. 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.

  5. Finish roasting

    5. Roast for *8 to 10 minutes more*, until the *marinara is bubbling*, the kale is wilted, and the eggplant is tender.

  6. Rest and serve

    6. Let the pan stand for *3 minutes*, then *scrape up the crisp polenta edges* with a spatula and serve hot.