Ingredients

The following ingredients have 4 Servings
  • 2 tsp extra virgin olive oil
  • 1/4 cup vegan breadcrumbs
  • 1 clove small garlic (minced)
  • 2 tbsp parsley (finely chopped)
  • Pinch salt and pepper (pinch of each)
  • 1 tsp extra virgin olive oil
  • Pinch each of salt and pepper
  • 1 1/2 cups of thinly sliced onions
  • 2 zucchini (diced)
  • 2 cloves garlic (minced)
  • 1 tsp dried herbs de Provence
  • 1 bay leaf
  • 4 leaves sprigs of thyme (only)
  • 14 1/2 oz can of diced tomatoes
  • Pinch each of salt and pepper
  • 2 cans white beans (Cannellini, Navy or Great Northern, 19 oz cans, drained and rinsed)
  • 2 tbsp balsamic vinegar
  • 1 cup baby spinach leaves (finely chopped)
  • 4 cups water
  • 1 cup polenta or yellow cornmeal
  • 2 tsp extra virgin olive oil
  • Salt and pepper (to taste)

Instruction

  • Heat 2 tsp of olive oil in a Dutch oven over medium heat. Add in the breadcrumbs and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
  • Return the pot to the low heat, add in a teaspoon of oil and then add in the onions. Sauté over low heat until caramelized and golden, about 45-50 minutes. Add in the zucchini and cook 2 minutes, until lightly golden. Add in garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, and the tomatoes with their juice, and season with a pinch each of salt and pepper.
  • Bring the mixture to a boil. Reduce the heat to medium low, add in the white beans and balsamic, and simmer for about 15-20 minutes, until the sauce thickens.
  • Meanwhile, bring the polenta water to a boil in a small saucepot. While whisking gently, pour in the polenta in a steady stream and whisk until thickened. Reduce the heat to low for about 30 minutes, whisking very hard every 5-10 minutes to make sure you get all the bits off the corners and bottom of the pan. Add in the olive oil and season with salt and pepper to taste.
  • Five minutes before you're ready to serve, stir the spinach leaves into the cassoulet until wilted. Then divide the polenta between four bowls, top with the bean cassoulet and a generous sprinkling of garlic breadcrumbs.