Ellen Bales


Another wonderful meatless meal that is high in protein and fiber and low in fat. Cannellini beans are often referred to as white kidney beans and are often used in minestrone. This recipe came from "Forks Over Knives: The Cookbook" via the Indianapolis Star.

★★★★★ 1 vote
45 Min
20 Min


1 1/2 c
coarse cornmeal
3/4 tsp
salt, plus more for seasoning
1 medium
yellow onion, diced
1 medium
carrot, peeled, diced
celery stalks, diced
4 clove
garlic, peeled, minced
1 tsp
minced rosemary
1 tsp
minced thyme
2 large
yukon gold potatoes, diced
2 c
vegetable stock
2 can(s)
(15 oz.) cannellini beans, drained and rinsed
freshly ground black pepper


1Bring 5 cups of water to a boil in a large saucepan. Whisk in cornmeal, a little at a time. Cook, stirring often, until this polenta mixture is thick and creamy, about 30 minutes. Season with salt and keep warm.
2Place onion, carrot and celery in saucepan and saute over medium heat 5 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Stir in garlic, rosemary and thyme; cook for 3 minutes. Add potatoes and vegetable stock and cook about 15 minutes. Add beans, season with salt and pepper and cook for 5 minutes longer.
3Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
4NOTE: Polenta takes the place of mashed potatoes in this pie.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #high-fiber