Creamy Polenta with White Beans (High-Protein Polenta Recipe)

0 Blend: Add the beans and 4 cups of water to a blender. Blend on high until smooth, 45 to 60 seconds.
1 Combine: Add the bean mixture to a medium pot along with the polenta and salt, plus any additional seasonings you would like. Bring to a boil over high heat, stirring occasionally.
2 Simmer: Once boiling, reduce the heat to medium and simmer for 15 to 20 minutes, stirring frequently so nothing sticks to the bottom of the pan. If the mixture begins to splatter you can reduce the heat, as well as use a splatter screen when not stirring the polenta. If the mixture gets to thick for your liking before the polenta is done cooking, add additional water in 1/2 cup increments.
3 Final Touches: Carefully sample the polenta once thickened to ensure the cornmeal is soft and thoroughly cooked. Remove the polenta from the heat and stir in the olive oil, plus any additional salt or pepper to taste, as desired. Let sit for 5 minutes before serving, to thicken slightly.
4 Serve & Store: Divide between serving bowls and serve warm, topped as desired. I like top top mine with an extra glug of olive oil, a pat of dairy-free butter, and lots of black pepper! Store any leftovers in an airtight container in the refrigerator for up to 5 days. I like to reheat my polenta in the microwave, or on the stovetop with an extra splash of water to help it loosen it up a bit.