Best Beans And Greens Polenta Bake Recipes

Polenta with Green Beans image

Provided by Lennie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups chicken stock (using water makes this a vegetarian dish)
1 cup coarsely-ground cornmeal (, finely ground won't work as well)
salt
freshly ground black pepper
1/2 cup grated parmesan cheese
1/4 lb fresh green beans, trimmed
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 sweet red pepper, thinly sliced

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 and Black Bean Casserole image

Yield Makes 6 main-course servings

Number Of Ingredients 10

3/4 cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
1 16-ounce purchased polenta roll, cut into 18 rounds
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

Steps:

Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.