Bright lemon polenta, silky and just set, meets a smoky, herb-scented cannellini ragù studded with charred broccolini for pops of bitter green. The ragù is thick but spoonable—beans break down into a creamy sauce while whole beans and broccolini add bite. A squeeze of lemon and a scattering of toasted breadcrumbs give the dish an energetic finish and a pleasant crunch. Serve warm as a comforting weeknight supper or plated for a casual dinner party where people can help themselves. It’s substantial without feeling heavy, and leftovers reheat beautifully.
Ingredients
- For the polenta: coarse cornmeal (polenta) 1 cup
- Water 4 cups
- Unsweetened plant milk 1/2 cup (optional, for creaminess)
- Extra-virgin olive oil 2 tablespoons, plus 2 teaspoons
- Finely grated lemon zest and 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper, to taste
- For the ragù: canned cannellini beans, drained and rinsed 2 x 15-oz cans
- Broccolini (or broccoli rabe) 10–12 stalks, trimmed and halved lengthwise
- Yellow onion 1 medium, finely chopped
- Garlic 3 cloves, minced
- Tomato paste 1 tablespoon
- Vegetable broth 3/4 cup
- Red wine vinegar 1 teaspoon
- Fresh thyme leaves 1 teaspoon (or 1/2 teaspoon dried)
- Red pepper flakes 1/4 teaspoon (optional)
- Toasted breadcrumbs or chopped toasted almonds 1/3 cup, for garnish
Instructions
- Start the polenta: bring 4 cups water and the plant milk (if using) to a simmer in a medium saucepan. Whisk in the cornmeal gradually to prevent lumps, then lower heat to medium-low.
- Cook, stirring frequently, until the polenta thickens and becomes creamy, about 20–25 minutes. Stir in 2 tablespoons olive oil, lemon zest, lemon juice and salt; keep warm and stir occasionally.
- While the polenta cooks, heat a large skillet or cast-iron pan over high heat until smoking slightly. Add 1 teaspoon olive oil and arrange broccolini cut-side down; sear without moving for 2–3 minutes until charred, then flip and char the other side briefly. Transfer to a plate.
- Reduce the skillet heat to medium and add the remaining 1 teaspoon olive oil. Sauté the chopped onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen flavor. Add the drained cannellini beans and break roughly half of them with the back of a spoon to create a creamy base while leaving some whole for texture.
- Pour in the vegetable broth and red wine vinegar, add thyme and red pepper flakes if using, and simmer gently for 6–8 minutes until the mixture is saucy. Season with salt and pepper to taste.
- Tear or roughly chop the charred broccolini and fold into the bean ragù to warm through, 1–2 minutes.
- To serve, spoon a generous bed of polenta onto plates, top with a ladle of cannellini and broccolini ragù, and finish with a drizzle of olive oil and toasted breadcrumbs or almonds for crunch.
- If desired, add a final sprinkle of lemon zest and a few extra thyme leaves before serving.
Tips or Variations
- For a smokier note, char the broccolini under a hot broiler instead of in a pan. Swap cannellini for butter beans for a silkier ragù.
- Make polenta ahead, chill in a pan, then slice and pan-fry for crisp rounds—top each round with ragù for an elegant appetizer.
