Best Polenta With White Beans Black Kale Recipes

White Beans and Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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Black Beans and Polenta image

Provided by ratherbeswimmin

Time 47m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
1/4 cup white wine
1 teaspoon bottled minced garlic
1 teaspoon dried oregano
2 (15 ounce) cans black beans
2 (14 1/2 ounce) cans vegetable broth
1/2 teaspoon dried rosemary
1 cup yellow cornmeal
1/2 cup grated parmesan cheese
1 tablespoon margarine

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.

Beans and Greens Polenta Bake image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 9

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.