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

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

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.

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS

Steps:

• Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
• Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.