Best Polenta With Green Beans Recipes

BEANS AND GREENS POLENTA BAKE

Beans and Greens Polenta Bake image

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.

Provided by Anna Stockwell

Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

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.

GREEN POLENTA

Green Polenta image

Provided by Guy Fieri

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, minced
1 bunch kale, stems removed and cut into 1/2-inch strips
Salt and freshly cracked black pepper
5 cups water
2 1/2 cups heavy cream
1 1/2 cups polenta
6 tablespoons butter
4 tablespoons grated Parmesan

Steps:

In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and kale, season with salt and pepper, to taste, and cook until wilted. Set aside to cool.
Once the mixture has cooled, add to a food processor and process until very smooth. Add a little water, if necessary, to help make a smooth mixture.
In another large pot, bring 5 cups of water and 2 cups heavy cream to a boil over medium heat. Whisk in the polenta and stir constantly until the polenta is creamy, about 20 minutes. If the mixture becomes too thick, add a little more water or cream.
Stir in the butter and season with salt and pepper, to taste. Fold in the kale and the Parmesan and adjust the seasoning, if necessary. Turn out into a serving bowl and serve.

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