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Dinner recipe · from the recipe book

Roasted White Beans with Broccoli, Peppers and Polenta

Crispy-edged cumin-coriander white beans and charred broccoli and peppers over creamy Parmesan polenta, brightened with lemon and basil.

Roasted White Beans with Broccoli, Peppers and Polenta

Ingredients

  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 4⅓ cups florets400 gBroccolicut into bite-size florets
  • 2 medium240 gRed bell peppercut into 1-inch strips
  • 1 medium120 gGreen bell peppercut into 1-inch strips
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicminced
  • 2½ tbsp36 gOlive oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp1 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 3 cups700 gWater
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tbsp30 gLemon juice
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the cumin, coriander, oregano, red pepper flakes, half the salt and the black pepper to make the spice mix.
  3. On the sheet pan, toss the great northern beans, broccoli, red bell pepper, green bell pepper and red onion with the olive oil and the spice mix, then spread in a single layer.
  4. Roast for 15 minutes, then stir, scatter the garlic over the pan and roast 10 to 12 minutes more, until the beans are crisp at the edges and the broccoli is charred in spots.
  5. While the pan roasts, bring the water, milk and the remaining half of the salt to a simmer in a saucepan, then slowly whisk in the cornmeal.
  6. Cook the polenta over low heat, stirring often, for 20 to 25 minutes until thick and creamy, then stir in the Parmesan.
  7. Drizzle the lemon juice over the hot vegetables and beans and toss.
  8. Spoon the polenta into bowls, top with the roasted beans and vegetables, and finish with the basil.

Check labels: Gluten-free when you buy 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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