Creamy Polenta with White Beans is a cozy, Italian-inspired dish made with sneaky plant protein and fiber! Rich, buttery, and savory, it’s a delicious fuss-free meal on its own or a side dish that even picky eaters will love. Vegan, Gluten-Free, and Nut-Free.

This Creamy White Bean Polenta puts a protein- and fiber-rich twist on your typical vegan polenta recipe. Blended cannellini beans and polenta are simmered together to give you a velvety, naturally creamy dish with a wholesome upgrade. Seasoned to perfection with simple pantry staples, it’s a rich, comforting meal or side dish you’ll want to make on repeat.

What You Need for Vegan Polenta

This recipe calls for 5 simple ingredients, plus your favorite savory seasonings. These are the key items you need:

• White Beans: canned cannellini beans are soft, creamy, and mix seamlessly into the cooked polenta when blended. Oh, and the extra ~25 grams of plant protein is a great bonus, too!
• Cornmeal: polenta is traditionally made from medium/coarse-ground cornmeal or corn grits. I don’t recommend using fine cornmeal, as it tends to make polenta gluey. Instead, save it for a batch of my Easy Tomato Cornbread!
• Seasonings: one of the best things about this recipe is that you can customize the flavor with the savory seasonings and dried herbs of your choice. Nutritional yeast, garlic powder, cracked black pepper, and dried Italian seasoning all taste amazing here.

How to Make Creamy Polenta with White Beans

Serving Suggestions

There are two ways I like to serve this vegan polenta: (1) as a light meal with toppings and (2) as a simple side dish paired with all of my favorite Italian recipes.

I’ll almost always top a bowl of polenta with an extra glug of olive oil, a pat of dairy-free butter, and lots of black pepper. Other days, I’ll take this light meal over the top with fancier toppings, like fresh herbs, shaved vegan parmesan, a spoonful of this Cherry Tomato Confit, braised hearty greens, or these Balsamic Marinated Mushrooms.

Polenta is also an amazing side dish you can pair with all kinds of Italian meals. Serve a generous spoonful alongside this Roasted Zucchini Sandwich and a lightly dressed arugula salad, then treat yourself to a slice of this Orange Olive Oil Cake for a light and nourishing meal. 

For something a little heartier, use the polenta as a velvety bed for this Vegan Eggplant Parmesan, this Seared Tofu with Jammy Tomatoes and Basil, or this Vegan “Chicken” Piccata at dinner.

If you’re looking for more comforting vegan recipes made with white beans, you’ll also love this White Bean Puttanesca, these Braised White Beans & Greens, and these Tomato Beans!

How to Store White Bean Polenta

Once the polenta has cooled to room temperature, transfer it to an airtight container. The leftovers will stay fresh and creamy in the refrigerator for up to 5 days.

To reheat, add as much polenta as you plan on eating to a microwave-safe bowl or a medium saucepan. Microwave it in 30-second increments, stirring in between, or warm it up over medium-low heat on the stove. Because polenta naturally thickens as it chills, I like to stir in a splash of water, broth, or non-dairy milk while reheating to loosen it back up to its original, velvety texture.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊 

• Basic Polenta:
• 1 15 ounce cannellini beans drained and rinsed well
• 4 cups water
• 3/4 cup polenta
• 1/2 teaspoon kosher salt plus more to taste
• 1 tablespoon olive oil or unsalted butter plus more to taste
• Optional Add-Ins:
• 1/2 teaspoon garlic powder black pepper, and/or dried herbs
• 1 tablespoon nutritional yeast
• Dairy-free parmesan for serving

• Blend: Add the beans and 4 cups of water to a blender. Blend on high until smooth, 45 to 60 seconds.

• Combine: Add the bean mixture to a medium pot along with the polenta and salt, plus any additional seasonings you would like. Bring to a boil over high heat, stirring occasionally.

• Simmer: Once boiling, reduce the heat to medium and simmer for 15 to 20 minutes, stirring frequently so nothing sticks to the bottom of the pan. If the mixture begins to splatter you can reduce the heat, as well as use a splatter screen when not stirring the polenta. If the mixture gets to thick for your liking before the polenta is done cooking, add additional water in 1/2 cup increments.

• Final Touches: Carefully sample the polenta once thickened to ensure the cornmeal is soft and thoroughly cooked. Remove the polenta from the heat and stir in the olive oil, plus any additional salt or pepper to taste, as desired. Let sit for 5 minutes before serving, to thicken slightly.

• Serve & Store: Divide between serving bowls and serve warm, topped as desired. I like top top mine with an extra glug of olive oil, a pat of dairy-free butter, and lots of black pepper! Store any leftovers in an airtight container in the refrigerator for up to 5 days. I like to reheat my polenta in the microwave, or on the stovetop with an extra splash of water to help it loosen it up a bit.

• Instant Pot: Follow step 1 as directed, but add the bean water, polenta, and salt (plus extra seasonings) to the base of your instant pot instead. Seal the pot and cook on the “porridge” setting for 20 minutes. Uncover the pot, stir well, and adjust seasonings to taste. This method is a lot more hands-off than the stovetop, which is great for busy nights! 

 

Calories: 231kcalCarbohydrates: 42gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 547mgPotassium: 83mgFiber: 6gSugar: 0.2gVitamin A: 64IUVitamin C: 0.01mgCalcium: 76mgIron: 3mg

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A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.

In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.

The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.

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These One-Pan Lemon Green Beans are coated in warm garlic oil and dressed up with lemon juice, lemon zest, and a pinch of pepper. It’s a light, bright, and simple summer side dish made with only 5 ingredients in 15 minutes! Vegan and Gluten-Free.

These 15-minute Lemon Green Beans with Garlic are the perfect side dish for any warm-weather meal. Instead of blanching, fresh green beans are sautéed with crispy garlic and olive oil, steamed in lemon juice, and then tossed with lemon zest for a one-pan meal with bright and garlicky flavors in every bite. One taste and you’ll want them on repeat all summer long!

Ingredients for Lemon Green Beans

This recipe dresses up fresh green beans with 4 simple ingredients to infuse them with lemony and garlicky flavors. I recommend using thin green beans or French green beans (haricots verts) that are bright green, firm, and free of any wrinkles or brown spots. Remember: the thinner the beans, the quicker they’ll cook and the sweeter they’ll taste.

• Presentation Tip: Keep the green beans whole and long for an elegant look, or slice them in half if you’d prefer shorter segments.

How to Make Green Beans with Lemon and Garlic 

Serving Suggestions

I make these lemon green beans whenever I need a quick, vibrant side dish for a summer dinner. Any regular weeknight, you’ll find me eating them straight out of the skillet! But when friends or family are coming over, I’ll arrange the beans on a serving platter and garnish them with toasted pine nuts, sliced almonds, fresh herbs, or extra lemon zest.

For a summer dinner to remember, start the meal off with this Triple Tomato Basil Orzo Salad, then serve the garlicky green beans next to these Roasted Zucchini Sandwiches or these Grilled Pesto Tofu Sliders. And for dessert, this impressive Grilled Peach Cobbler!

If you’re looking for more easy summer side dishes, you’ll also love this Smashed Cucumber Salad with Edamame, this Easy Avocado Salsa, and this Roasted Garlic Sesame Broccoli!

And if you have extra green beans to use up, try them in this Garlic Green Bean Stir Fry with Crispy Tofu or this Healthy Green Bean Casserole.

How to Store Lemon Green Beans

The cooked and dressed green beans are best served hot out of the pan, but any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. 

To reheat, sauté the beans in a lightly oiled nonstick skillet over medium heat for about 5 minutes or until they’re heated through and slightly crisp. You can serve them as-is or zhuzh them up with a spritz of extra lemon juice or a pinch of salt right before serving.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

• 1 pound green beans* ends trimmed
• 2 tablespoons olive oil*
• 1 clove of garlic minced or crushed
• Juice and zest of 1 lemon divided (2-3 tablespoons lemon juice)
• Salt and black pepper to taste
• Optional garnishes: toasted pine nuts sliced almonds, and/or dairy-free parmesan

• Prep the Beans: Wash the green beans well and trim the ends. I like to do this by lining up a small handful on my cutting board against the flat edge of my knife; trim the edge off and repeat with the other side. You can also slice your beans in half to make shorter segments if you prefer; I like to leave mine longer. Juice and zest the lemon, and set each off to the side in separate bowls.

• Aromatics: Warm the oil over medium heat in a large nonstick skillet or sauté pan with a lid. Once shimmering, add the garlic along with a pinch of black pepper (optional). Sauté for 45 to 60 seconds, until the garlic is fragrant, but before it starts to brown.

• Sauté the Beans: Add the green beans to the pan and toss well, until all of the beans are coated in the infused oil. Sauté for 1 to 2 minutes.

• Steam: Pour the lemon juice over the beans, quickly toss them, then cover with a lid. Steam for 5 minutes, covered, for thin green beans. If your beans are thicker I’d recommend steaming for 8 to 10 minutes, covered.

• Final Sauté: Uncover the green beans and mix well. Sprinkle with a generous pinch of salt and sauté for an additional 2 to 3 minutes, or until the green beans are cooked to your liking (I like mine a little crunchy!)

• Finishing Touches: Remove the pan from the heat and sprinkle with the lemon zest plus more salt and black pepper, if desired.

• Serve & Store: Garnish with nuts (if desired) and serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.

• Green Beans: I recommend using thin green beans or french green beans if you can find them. If your beans are on the thicker side you will need to steam and sauté them for a bit longer!
• Pans & Oil: If you’re not using a nonstick skillet, use enough oil to lightly coat the bottom of your pan. If you are using a nonstick skillet you can reduce the oil to 1 tablespoon if desired, but I recommend keeping it at 2 for the best flavor 🙂

Calories: 98kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 242mgFiber: 3gSugar: 4gVitamin A: 783IUVitamin C: 14mgCalcium: 43mgIron: 1mg

PakarPBN

A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.

In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.

The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.

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