Polenta Stack With Navy Bean Salad Recipes

POLENTA STACK WITH NAVY BEAN SALAD

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA

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.

POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT

Steps:

• Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
• Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.

PORTOBELLO POLENTA STACKS

Steps:

• Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

BEAN AND VEGETABLE STEW WITH POLENTA

Steps:

• In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
• Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.
• Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.

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.

CALZAGATTI (PAN-FRIED POLENTA AND BEANS)

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.

NAVY BEAN TOSSED SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.

NAVY BEAN SALAD

Steps:

• After cooking, drain the beans and set aside.
• (If using canned beans, rinse gently without smashing the beans).
• Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
• Add the beans and mix well.
• Scatter chopped parsley, dill, and scallions over the beans.
• Garnish with quartered tomatoes and egg.