Polenta With Black Beans And Spinach Recipes

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CREAMY POLENTA WITH SPINACH



Creamy Polenta with Spinach image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta into a large bowl and serve with grated Parmesan over the top.

BLACK BEANS AND POLENTA



Black Beans and Polenta image

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

1 tablespoon olive oil
1 medium onion, chopped
1/4 cup white wine
1 teaspoon bottled minced garlic
1 teaspoon dried oregano
2 (15 ounce) cans black beans
2 (14 1/2 ounce) cans vegetable broth
1/2 teaspoon dried rosemary
1 cup yellow cornmeal
1/2 cup grated parmesan cheese
1 tablespoon margarine

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.

POLENTA WITH SPINACH



Polenta with Spinach image

Provided by James Beard

Categories     Side     Bake     High Fiber     Lemon     Cornmeal     Spinach     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

2 packages frozen spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1/2 teaspoon salt
4 tablespoons olive oil
1 recipe polenta
Butter
Grated Parmesan Cheese

Steps:

  • Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA



Grilled Polenta Bites with Black Bean Salsa image

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

1 (15 ounce) can black beans, rinsed and drained
1 Roma tomato, seeded and diced
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
2 tablespoons chopped cilantro
1 ½ tablespoons lime juice
1 teaspoon salt
1 (16 ounce) tube polenta, cut into 1/2-inch rounds
2 tablespoons olive oil
salt and ground black pepper to taste

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

POLENTA WITH BLACK BEANS AND SPINACH



Polenta with Black Beans and Spinach image

Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here.

Yield 4 servings

Number Of Ingredients 9

Two 18-ounce tubes polenta
Olive oil cooking spray
1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced
One 15- to 16-ounce can black beans, drained and rinsed
1/4 cup sliced oil-packed sun-dried tomatoes
1 teaspoon ground cumin
5 to 6 ounces baby spinach
Freshly ground pepper

Steps:

  • Cut the puckered ends off each tube of polenta, then cut each tube into 12 slices about 1/2 inch thick. Heat a wide nonstick griddle that has been generously sprayed with olive oil cooking spray. Arrange the polenta slices on the griddle. Cook both sides over medium-high heat until golden and crisp, about 8 minutes per side.
  • Meanwhile, heat the olive oil in a wide skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.
  • Add the beans, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.
  • Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from the heat.
  • To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.
  • This is delicious accompanied by Sautéed Paprika Potatoes (page 207). Add Mixed Greens with Sprouts, Apple, and Daikon (page 179) or the Recipe Not Required green salad containing pickled beets, sliced crisp cucumber, and daikon radish or turnip (page 192).
  • Serve this with a light, easy pasta dish. The first three possibilities under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) are all good ones; or combine cooked pasta with your favorite natural marinara sauce. Add a simple green salad to this meal.
  • Calories: 339
  • Total Fat: 6g
  • Protein: 13g
  • Carbohydrates: 58g
  • Fiber: 10.5g
  • Sodium: 1210mg

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