Beans And Greens Polenta Bake Recipes

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS

Steps:

• Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
• Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
• Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
• Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
• Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

BLACK BEANS AND POLENTA

Steps:

• Add the oil to a saucepan and let get heated over medium heat.
• Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• Add in the wine, garlic, and oregano; stir and cook for 1 minute.
• Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• Uncover and lower heat to medium.
• While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• Spoon polenta into individiual serving bowls; top with beans.
• Serve warm.

POLENTA WITH GREEN BEANS

Steps:

• Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
• Very slowly, whisk in cornmeal.
• Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
• Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
• Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
• Preheat oven to 400F degrees.
• Cut polenta into squares and place on an oiled baking sheet.
• Bake for 15 minutes or until polenta squares are slightly browned.
• Meanwhile, bring a small pot of water to boil and add beans.
• Cook for 2 minute; drain; rinse under cold water and set aside.
• In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
• Saute until peppers have softened and garlic is golden, about 5 minutes.
• Season veggies with salt and pepper.
• Place polenta squares on a serving platter and top with veggies; serve immediately.

POLENTA ENCHILADA BAKE

Steps:

• Pre-heat oven to 425 degrees F. Slice up the polenta into 8 equal sized pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices. Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
• While polenta is cooking dice up the bell peppers and onion. Remove polenta from the skillet and add remaining 1 teaspoon olive oil and diced vegetables. Cook for about 5 minutes and then add in the black beans and all the spices. Cook for another 1-2 minutes.
• Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture. Lay the polenta slices down in a single layer and pour over remaining enchilada sauce. Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes. Serve with your favorite toppings and enjoy!