Black Bean Polenta with Roasted Tomatoes and Basil

Creamy polenta infused with hearty black beans, topped with sweet roasted tomatoes and fresh basil – a flavorful and comforting side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupPolenta (coarse ground cornmeal)

£0.30

4cupsVegetable Broth

£0.50

1canCanned Black Beans(rinsed and drained)

£0.65

2clovesGarlic(minced)

£0.10

2tablespoonsOlive Oil

£0.25

1pintCherry Tomatoes(halved)

£1.20

1tablespoonBalsamic Vinegar

£0.15

0.3cupFresh Basil(chopped)

£0.75

to tasteSalt

to tasteBlack Pepper

2tablespoonsNutritional Yeast (optional)(For a cheesy flavor)

£0.40

Total Cost

£4.30

£1.07 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Spread them in a single layer on a baking sheet.
3.
Roast the tomatoes in the preheated oven for 20-25 minutes, or until softened and slightly caramelized.
4.
While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.
5.
Add the vegetable broth to the pot and bring to a simmer.
6.
Gradually whisk in the polenta, making sure to avoid any lumps. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes, or until the polenta is creamy and thick.
7.
Stir in the rinsed and drained black beans and the optional nutritional yeast (if using). Season with salt and pepper to taste.
8.
Spoon the black bean polenta into bowls. Top with the roasted tomatoes and fresh basil.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

385 kcal / 1611 kJ

Carbs

55g

21% of RDA

Fat

13g

19% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

You can add other vegetables to the roasted tomatoes, such as bell peppers or onions.

If you don't have fresh basil, you can use dried basil, but fresh is always best.

Cooking Equipment

Oven

Stove

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Black Bean Polenta with Roasted Tomatoes and Basil

Ingredients

Instructions