CATALAN SAUTEED POLENTA AND BUTTER BEANS
Make and share this Catalan Sauteed Polenta and Butter Beans recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate.
- Reduce the heat to medium, add the remaining 2 tsps oil and garlic to the pan, and cook stirring until fragrant, 30 seconds.
- Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
- Sprinkle with paprika, cook, stirring for 30 seconds.
- Stir in beans, spinach, and broth, cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes.
- Remove from heat; stir in cheese and vinegar.
- Serve vegetables over polenta.
Nutrition Facts : Calories 193.1, Fat 9.3, SaturatedFat 3.4, Cholesterol 12.6, Sodium 369.9, Carbohydrate 19.2, Fiber 5.5, Sugar 2.2, Protein 9.2
BEANS AND GREENS POLENTA BAKE
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
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 AND BLACK BEAN CASSEROLE
Categories Bean Cheese Bake Vegetarian Dinner Casserole/Gratin Winter Monterey Jack Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 10
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.
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