POLENTA WITH GREEN BEANS
This is a different and tasty side dish with an Italian flare, thanks to the cooked polenta. Coarsely-ground cornmeal is sometimes labelled "polenta", a little shopping hint if you have trouble finding it at your supermarket. An Italian market will have it if you strike out at your regular grocery story.
Provided by Lennie
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
POLENTA OR GRITS WITH BEANS AND CHARD
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 2h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
- Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
- Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1214 milligrams, Sugar 5 grams
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
Make and share this Polenta With Green Beans, Mushrooms, Peas, and Leeks recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
- Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
Nutrition Facts : Calories 459.7, Fat 24.3, SaturatedFat 10.8, Cholesterol 46.9, Sodium 151.3, Carbohydrate 51, Fiber 7.1, Sugar 13.4, Protein 13.8
BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)
Make and share this Beans and Sausage With Polenta (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
- Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
- Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
- When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
- Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
- Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
- Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
- Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
- Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
- Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
- Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
- Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
- Pour in the crushed tomatoes and stir well.
- Rinse the tomato containers with a second cup of water, and pour that in too.
- Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
- Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
- Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
- Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
- Turn off the heat, and adjust the seasonings with salt and pepper.
- Cover the pan to keep the beans warm until the polenta is ready to serve.
- Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
- Spoon over a generous helping of beans in sauce, and lay a sausage on top.
- Drizzle with olive oil, grind on more black pepper, and serve immediately.
Nutrition Facts : Calories 684.7, Fat 37, SaturatedFat 9.9, Cholesterol 47.3, Sodium 1671.5, Carbohydrate 55.2, Fiber 20.5, Sugar 6.2, Protein 35
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POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND LEEKS
From bonappetit.com
4/5 (1)Servings 6
- Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
- Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
- Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
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