Catalan Sauteed Polenta And Butter Beans Recipes

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BUTTERED POLENTA



Buttered Polenta image

Provided by Elena Faita-Venditelli

Categories     Side     Cornmeal     Fall     Winter     Family Reunion     Potluck     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

5 cups water
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse gray sea salt
1 cup polenta (not quick-cooking; 5 ounces)
1 1/2 tablespoons unsalted butter

Steps:

  • Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.

CATALAN SAUTEED POLENTA AND BUTTER BEANS



Catalan Sauteed Polenta and Butter Beans image

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

4 teaspoons olive oil, divided
1 (16 ounce) package prepared polenta, cut into 1/2-inch cubes
1 garlic clove, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika
1 (15 ounce) can butter beans, rinsed
4 cups Baby Spinach
3/4 cup low sodium vegetable broth
1/2 cup monterey jack cheese, shredded
2 teaspoons sherry wine vinegar

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

SAUTEED POLENTA TRIANGLES



Sauteed Polenta Triangles image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 recipe dense polenta (made with 3 1/2 cups water to 1 cup cornmeal), chilled in a cake pan and cut into triangles
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, sliced thinly
1 sprig rosemary

Steps:

  • Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.

CALZAGATTI (PAN-FRIED POLENTA AND BEANS)



Calzagatti (Pan-Fried Polenta and Beans) image

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

3 cups water
½ teaspoon salt
1 cup polenta
1 teaspoon olive oil
1 ½ ounces guanciale, minced
¼ cup minced white onion
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, whole
1 cup Romano (cranberry) beans, rinsed and drained
¼ cup canned, diced tomatoes
cheesecloth
¼ cup light vegetable oil, divided

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

WHITE BEANS, POLENTA, ROASTED TOMATOES AND GARLIC



White Beans, Polenta, Roasted Tomatoes and Garlic image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield 2 servings as main course

Number Of Ingredients 13

8 cloves garlic, peeled
Canola oil for greasing pan
4 plum tomatoes, halved and seeded
6 sage leaves, chopped
1 cup chicken or beef stock
1 15 1/2-ounce can white beans, rinsed and drained
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
2 cups water
1 tablespoon butter
1 tablespoon milk
1/8 teaspoon salt
1/2 cup instant polenta

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

SAUTEED POLENTA WITH ROASTED TOMATOES



Sauteed Polenta with Roasted Tomatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 17

10 cups water
1 heaping tablespoon coarse salt
2 cups coarse-ground polenta meal
2 tablespoons unsalted butter
Freshly ground pepper
Parmigiano-Reggiano cheese
2 cloves garlic, minced
1 teaspoon finely chopped fresh tarragon
1 teaspoon light muscovado sugar
1 tablespoon balsamic vinegar
1/4 cup olive oil, plus more for drizzling
9 ounces ripe cherry tomatoes, stems intact
Sea salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
Balsamic vinegar, for drizzling
1/2 cup fresh ricotta
Fleur de sel, for serving

Steps:

  • For the polenta: Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
  • Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
  • Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
  • Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to a parchment-lined small rimmed baking sheet and chill until firm.
  • Preheat oven to 325 degrees for the tomatoes.
  • Make the tomatoes: In a shallow baking dish, combine garlic, tarragon, sugar, vinegar, and oil. Add tomatoes and toss to combine; season with salt and pepper. Transfer to oven and bake until soft, 1 to 1 1/2 hours.
  • To finish: Invert chilled polenta onto work surface and remove parchment paper. Trim edges and cut polenta into 4 inch squares. Cut squares in half on the diagonal to form triangles. Heat 2 tablespoons olive oil in a medium saute pan. Sear triangles on each side until light golden, about 2 minutes per side. Serve polenta with roasted tomatoes and fresh ricotta. Drizzle with balsamic vinegar and olive oil, and sprinkle with fleur de sel.

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