POLENTA AND BLACK BEAN CASSEROLE
To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery. Stole this shamelessly from Epicurious so I could get it on my shopping list.
Provided by FearMyFare
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 439.8, Fat 25.7, SaturatedFat 15.5, Cholesterol 77.5, Sodium 967.5, Carbohydrate 31.2, Fiber 8.6, Sugar 1.7, Protein 22.3
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.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
WHITE BEANS, POLENTA, ROASTED TOMATOES AND GARLIC
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 2 servings as main course
Number Of Ingredients 13
Steps:
- To make the beans, preheat oven to 400 degrees.
- Fill a small saucepan with enough water to cover the garlic. When water boils add garlic and cook one minute. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor. Mash the garlic with garlic press; set aside.
- Lightly oil a roasting pan and place tomatoes in pan. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
- Add the garlic, sage, stock and beans. Simmer until mixture is thick and most of the liquid has evaporated. Season with salt if desired and pepper.
- To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
- When water boils, reduce heat slightly and slowly whisk in polenta. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
- To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 7 grams, TransFat 0 grams
BLACK BEANS AND POLENTA
Make and share this Black Beans and Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
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
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.
CALZAGATTI (PAN-FRIED POLENTA AND BEANS)
From Italy's Emilia-Romagna, creamy polenta and cranberry beans are cooked together and then pan-fried. This particular version hails from Modena, famous for sports cars and Luciano Pavarotti. This recipe can also be called "casagai" or "cazzagai". This street food makes a lovely snack or appetizer and is best served with a light red wine. Serve warm as an appetizer or alongside a salad for a light meal.
Provided by Buckwheat Queen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 9h10m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 3 cups of water to boil in a large pot. Add 1/2 teaspoon salt. Sprinkle in polenta, whisking constantly, to avoid lumps from forming. Reduce heat and simmer, stirring often, until polenta is creamy and no longer gritty, 15 to 20 minutes. Turn off the heat.
- While polenta is cooking, heat 1 teaspoon olive oil in a skillet. Add guanciale and saute until crispy. Add minced onion, garlic clove, and rosemary and cook until garlic is lightly browned and fragrant but not burned, about 1 minute. Remove and discard garlic clove. Stir in cranberry beans and tomatoes and simmer until thickened a bit, about 5 minutes.
- Fold bean mixture into polenta and mix well. Pour into a 9-inch square glass dish or silicone cake pan and allow to cool, about 30 minutes.
- Flip cooled polenta over and set out, covered with cheesecloth, to air-dry until most of the moisture has evaporated, 8 hours to overnight.
- Cut dried polenta into 2x3-inch rectangles.
- Heat a pan over medium-high heat and add 2 tablespoons oil. Add a few polenta rectangles to the hot oil and cook until brown and crisp, 3 to 4 minutes, without disturbing the calzagatti. Flip, and cook until brown and crisp on the other side. Remove and drain on paper towels. Continue with the rest of the calzagatti, adding more oil as necessary.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 21.1 g, Cholesterol 6.5 mg, Fat 12.9 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 3 g, Sodium 452.7 mg, Sugar 1.4 g
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
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