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Dinner recipe · from the recipe book

Cannellini and Eggplant Tomato Stew with Polenta

Creamy cannellini beans and silky eggplant simmer in a garlicky tomato-basil sauce, spooned over soft Parmesan polenta.

Cannellini and Eggplant Tomato Stew with Polenta

Ingredients

  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5 cups cubed400 gEggplantcut into 3/4-inch cubes
  • 1¾ lb800 gDiced tomatoes, canned
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tbsp30 gOlive oil
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 1 cup240 gVegetable broth
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup leaves12 gFresh basiltorn
  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 4 cups950 gWater
  • ⅓ cup grated40 gGrated Parmesan
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cube the eggplant, dice the onion, mince the garlic and tear the basil.
  2. Heat half the olive oil in a large pot over medium-high heat. Add the eggplant and cook, stirring, until browned and softened, about 8 minutes; transfer to a plate.
  3. Add the remaining half of the olive oil and the onion; cook until soft, about 5 minutes. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook 1 minute.
  4. Add the tomatoes, vegetable broth, great northern beans and the browned eggplant. Bring to a simmer, cover partly and cook 25 minutes, stirring now and then, until thick.
  5. Meanwhile, bring the water and half the salt to a boil in a separate saucepan. Whisk in the cornmeal slowly, lower the heat and cook, stirring often, 20 to 25 minutes until thick and creamy. Stir in half the Parmesan.
  6. Stir the spinach into the stew until wilted. Season with the remaining half of the salt and the black pepper.
  7. Spoon the polenta into bowls, top with the stew, then sprinkle with the remaining half of the Parmesan and the basil.

Check labels: Gluten-free when you buy vegetable broth and yellow cornmeal labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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