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Everything Under the Tuscan Sun (Polenta with White Beans and Spinach)

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Everything Under the Tuscan Sun (Polenta with White Beans and Spinach)

Everything Under the Tuscan Sun (Polenta with White Beans and Spinach)

Jessica Braider
This recipe is a one-pot wonder of Italian comfort food. It is really a kitchen sink meal —speaking of which, sautéing some mushrooms with the onions and garlic would also be a great addition.
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 4 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced, about 1 tsp.
  • 1 tomato diced
  • 1/4 cup sundried tomatoes julienned (cut into very thin strips)
  • 18 oz. plain prepared polenta (sold in tubes with grains) diced
  • 15 oz. canned cannellini or great Northern beans (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1 tsp. dried Italian seasoning or use a combination of dried basil and oregano
  • 6 - 9 oz. baby spinach
  • 1 cup shredded part-skim mozzarella cheese (or use any variety),
  • 1/4 cup grated Parmesan cheese for serving (optional)


  • Heat a large heavy skillet over medium heat, and when it is hot, add the oil. When the oil is hot, add the onions and garlic and sauté them until the onions are tender, about 5 minutes.
  • Add both types of tomatoes and cook for 2 more minutes, then stir in the polenta and the beans, cover for 3 – 4 minutes, stirring once.
  • Stir in the Italian seasoning and the spinach, cover, and cook for 4 more minutes until the spinach is wilted.
  • Top it with the mozzarella cheese and serve it immediately, topped with the Parmesan cheese, if desired.


Do Ahead or Delegate: Dice the onion, the tomato, and the polenta, peel the garlic, cut the sundried tomatoes if necessary, shred the mozzarella cheese and grate the Parmesan cheese if necessary and refrigerate.
Scramble Flavor Booster: Stir in some capers and crushed red chili flakes along with the spinach, use freshly grated Parmesan cheese.
Tip: If you find the dish needs more moisture at any point, you can add 1/4 cup of chicken or vegetable broth, tomato sauce, or water.
Nutritional Information Per Serving (% based upon daily values):Calories 365, Total Fat: 13g, 19%; Saturated Fat: 5g, 25.5%; Cholesterol: 21mg, 7%; Sodium: 823mg, 34.5%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 11g, 43%; Sugar: 7g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian
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