Polenta With Tomato Braised Beans Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLENTA WITH TOMATO BRAISED BEANS RECIPE - (4.5/5)



Polenta with Tomato Braised Beans Recipe - (4.5/5) image

Provided by á-29897

Number Of Ingredients 11

2 tablespoons extravirgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (19-ounce) can cannellini beans, rinsed and drained
4 cups water
1/2 teaspoon salt
1 cup coarse yellow dry polenta

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve

FRIED POLENTA WITH TOMATO BASIL SAUCE



Fried Polenta with Tomato Basil Sauce image

Provided by Food Network

Categories     side-dish

Time 4h45m

Yield 5 servings

Number Of Ingredients 12

4 cups chicken or vegetable stock
2 cups 2 percent milk
2 cups cornmeal
1/4 cup diced roasted red peppers, optional
1/2 cup crumbled blue cheese, optional
2 tablespoons olive oil
2 tomatoes, diced
3 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup butter
1/2 cup fresh basil leaves, chopped
1/2 bunch fresh thyme leaves

Steps:

  • Butter a 12 by 14-inch baking dish and set aside.
  • In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

HERB AND TOMATO POLENTA



Herb and Tomato Polenta image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon olive oil, plus more for drizzling
1 pint grape tomatoes
1 clove garlic, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoons unsalted butter
Cooked Polenta, recipe follows
1/4 to 1/2 cup milk, as needed
Zest of 1 lemon
4 to 6 leaves fresh basil, torn
Pinch of baking soda
Kosher salt
1 1/2 cups medium-grind stone-ground cornmeal

Steps:

  • Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
  • In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
  • Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
  • Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
  • Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.

POLENTA WITH TOMATO-BRAISED BEANS



Polenta With Tomato-Braised Beans image

Make and share this Polenta With Tomato-Braised Beans recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1 (19 ounce) can cannellini beans, rinsed and drained
4 cups water
1/2 teaspoon salt
1 cup coarse yellow dry polenta flour

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute.
  • Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
  • Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes.
  • Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly.
  • Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve polenta with bean mixture.

Nutrition Facts : Calories 277, Fat 7.4, SaturatedFat 1.1, Sodium 600.2, Carbohydrate 41, Fiber 10.1, Sugar 4.3, Protein 14.1

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA



Baked Polenta with Tomato Sauce and Ricotta image

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.

Provided by Art Smith

Categories     HarperCollins     Hominy/Cornmeal/Masa     Tomato     Vegetarian     Parmesan     Basil     Ricotta     Healthy     Dinner

Yield 4 servings

Number Of Ingredients 15

For the tomato sauce:
4 tomatoes
1 medium yellow onion, skin on
1 small bulb garlic
2 tablespoons extra-virgin olive oil
Salt
For the polenta:
1 cup polenta
1 tablespoon extra-virgin olive oil
4 tablespoons chopped fresh basil
1/2 cup ricotta cheese
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
For the garnish:
4 tablespoons chopped basil

Steps:

  • To prepare the tomato sauce:
  • Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
  • Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
  • To prepare the polenta:
  • Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
  • To serve:
  • Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

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

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
  • Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
  • Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

POLENTA WITH BRAISED ROOT VEGETABLES



Polenta With Braised Root Vegetables image

Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h40m

Yield Serves four

Number Of Ingredients 15

1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 to 1/3 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
Pinch of sugar
Salt
freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
  • While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
  • Serve the polenta with the vegetables spooned on top.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams

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.

BEANS AND GREENS POLENTA BAKE



Beans and Greens Polenta Bake image

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

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

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.

More about "polenta with tomato braised beans recipe 455"

POLENTA WITH TOMATO-BRAISED BEANS RECIPE | MYRECIPES
2007-12-14 Step 1. Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost …
From myrecipes.com
4.5/5 (12)
Calories 249 per serving
Servings 4
  • Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
  • Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve polenta with bean mixture.


TOMATO BRAISED WHITE BEANS & MUSHROOMS OVER POLENTA
Heat oven to 425F / 218C. Spread polenta out onto a foil-lined sheet pan.Brush both sides with some oil (not listed) and bake for 10 to 12 minutes, flipping once midway through.
From mealplans.cooksmarts.com


PCC POLENTA WITH BLACK BEANS AND TOMATOES RECIPE | PCC …
Directions. Preheat oven to 350˚ F. Combine water and salt in a heavy-bottomed saucepan. Bring to a boil over high heat, then adjust the temperature to low. Slowly whisk in polenta, being thorough so it doesn’t get lumpy. Cook for 20 to 25 minutes, until the mixture is thick and cornmeal is tender (stir frequently while polenta is cooking).
From pccmarkets.com


RECIPE: BORLOTTI BEANS IN TOMATO SAUCE WITH CREAMY POLENTA
2009-01-13 Make the polenta: About 45 minutes before serving, bring the water to a boil in a medium, heavy-bottomed saucepan.Add the salt and, whisking continuously, slowly pour the polenta into the water in a thin stream. Reduce the heat to low and cook, stirring nearly constantly with a long-handled wooden spoon, until the mixture thickens, the grains soften, and the …
From thekitchn.com


WHITE BEAN & TOMATO POLENTA CASSEROLE - CONNOISSEURUS VEG
2019-01-21 Remove the skillet from the heat and season the mixture with red pepper flakes, salt and pepper. Preheat the oven to 400°. Ladle about ⅓ of the tomato-bean mixture into the bottom of an 8 x 8 inch baking dish. Layer half of the polenta slices over the mixture. Ladle another ⅓ of the tomato bean mixture over the polenta.
From connoisseurusveg.com


POLENTA WITH BEANS AND TOMATOES RECIPE | SPARKRECIPES
Add garlic and tomatoes. Cook until garlic is soft and tomatoes are soft—about 4 minutes. Add beans and vinegar. Cook for 1-2 minutes, or until heated through. Remove from heat, add basil and salt and pepper to taste. Plate three polenta slices, top with 1/4 of the tomato mixture and sprinkle with parmesan cheese. Number of Servings: 4.
From recipes.sparkpeople.com


POLENTA WITH TOMATO BRAISED BEANS | MYRECIPES | MYRECIPES RECIPE
Learn how to cook great Polenta with tomato braised beans | myrecipes | myrecipes . Crecipe.com deliver fine selection of quality Polenta with tomato braised beans | myrecipes | myrecipes recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


POLENTA WITH TOMATO BRAISED BEANS | CANTNOTEAT
2011-01-31 Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring ...
From cantnoteat.wordpress.com


POLENTA WITH TOMATO BRAISED BEANS – RECIPES THAT FIT
2011-03-07 I’ve blogged about polenta before, including this dish with kale, and these polenta triangles which are still a favorite. Really, all it takes is cornmeal, broth or water, a pinch of salt, and less than 30 minutes. I was searching for some new recipes for the weekend, and saw this one for tomato braised beans over polenta.There’s always a can of beans and a can of …
From recipesthatfit.com


TOMATO-BRAISED EGGS AND CREAMY BAKED POLENTA - TWO RED BOWLS
2016-09-07 Place a rack in the upper third of the oven and preheat oven to 350 degrees F. In an 8×8-inch baking dish or a 10-inch cast-iron skillet, stir together the water (or chicken stock), coarse cornmeal, and salt.
From tworedbowls.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | RECIPE | BRAISED, BEAN ...
Nov 7, 2020 - If you can find canned cranberry beans, use those for a more traditional Veneto preparation of this dish. You can order cranberry beans at www.ranchogordo.com or substitute either red or white (cannellini) kidney beans. This method of stirring the polenta vigorously between sessions of cooking the grain covered for a f…
From pinterest.com


TOMATO BRAISED BUTTER BEANS WITH MUSHROOMS & KALE OVER ... - SAY …
2013-01-29 For the Polenta: Bring water and 1 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in the cornmeal, and stir in the thyme and bay leaf. Reduce the heat to low and cook for 30-40 minutes, stirring occasionally. Remove from the heat and remove bay leaf. Stir in the butter and parmesan cheese.
From sayyes.com


BRAISED BEANS WITH TOMATOES AND OREGANO - THE NEW BAGUETTE
2018-05-09 Add the onion and ¼ teaspoon salt and cook until soft and translucent, stirring frequently to prevent browning, 5 to 6 minutes. Add the garlic, oregano, and paprika, and cook for 30 seconds. Then add the beans, tomatoes, just enough stock to fully submerge the beans, pepper, and the remaining ½ teaspoon salt.
From thenewbaguette.com


POLENTA WITH TOMATO-BRAISED BEANS - GLUTEN FREE RECIPES
Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly.
From fooddiez.com


POLENTA WITH TOMATO-BRAISED BEANS | MISS CURRY
2012-12-19 Add cannelini beans and brown for 1-2 minutes, remembering to stir. Add sage and tomatoes, cover and cook 15-20 minutes over low heat. 2. In a medium saucepan, bring water and a pinch of salt to a boil. Pour in polenta in a stream, being sure to stir constantly. Continue to stir while polenta cooks for 2 minutes. Cover and cook 10 more minutes ...
From hellomisscurry.wordpress.com


BORLOTTI BEANS WITH CREAMY POLENTA RECIPE | LEITE'S CULINARIA
2008-01-16 Make the sauce. In a small Dutch oven or other heavy pot over medium heat, melt the butter. Add the onion, the fennel, the garlic, 2 teaspoons oregano, the red pepper flakes, and a pinch salt. Saute until the vegetables are soft and fragrant, about 10 minutes. Add the carrot and saute for 2 to 3 minutes.
From leitesculinaria.com


HEAVENLY RAGù OF BRAISED BEEF AND POLENTA - WHAT DAD COOKED
Cook slowly for 45 minutes or so, stirring almost continuously with a wooden spoon until the polenta ‘comes away from the side of the pan’. Add the butter and parmesan and stir until incorporated and smooth. Turn off the heat, put a lid ajar over the pan and let it rest for 3 minutes. Then serve immediately.
From whatdadcooked.com


ITALIAN BRAISED BEEF RAGU WITH PARMESAN POLENTA - MODERN HONEY
2021-02-25 Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes. Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. Cook on low for 8 hours.
From modernhoney.com


POLENTA WITH TOMATO SAUCE, BEANS AND SAUSAGE | L'ITALO-AMERICANO ...
2018-02-20 11. Add the beans/sauce mixture to the polenta. Stir and allow to cook altogether for a couple of minutes to combine well. 12. In the bottom of a large serving dish, spread a couple of scoops of hot tomato sauce. 13. Carefully, pour the polenta over the sauce. 14. Cover the top of the polenta with the sausage/tomato sauce mixture. 15. With the ...
From italoamericano.org


POLENTA WITH TOMATO-BRAISED BEANS
1/2 (19-ounce) can cannellini beans, rinsed and drained 2 cups water 1/4 tsp. salt 1/2 cup coarse yellow dry polenta Margarine or butter Method: You will want to start cooking the polenta first since it takes a while! 1. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly ...
From gscookingblog.blogspot.com


SKILLET POLENTA IN CREAMY TOMATO SAUCE RECIPE | REAL SIMPLE
Advertisement. Step 2. Add beans, 1 cup water, and remaining ½ teaspoon kosher salt to skillet. Simmer, stirring and mashing about half of beans, until sauce thickens slightly, 6 to 8 minutes. Meanwhile, preheat broiler with oven rack 6 inches from heat. Step 3. Nestle polenta slices into sauce, overlapping slightly.
From realsimple.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | MYRECIPES
2018-05-30 2 tablespoons extravirgin olive oil; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 1 teaspoon chopped fresh sage; 1 (14.5-ounce) can diced tomatoes, undrained
From mastercook.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | RECIPE | POLENTA …
Nov 20, 2012 - If you can find canned cranberry beans, use those for a more traditional Veneto preparation of this dish. You can order cranberry beans at www.ranchogordo.com or substitute either red or white (cannellini) kidney beans. This method of stirring the polenta vigorously between sessions of cooking the grain covered for a f…
From pinterest.com.au


GRILLED POLENTA WITH WHITE BEANS - A COUPLE COOKS
2017-08-06 Add tomatoes and garlic to skillet and sauté 4 to 5 minutes. Reduce the heat to low and stir in the beans, the balsamic vinegar, chopped rosemary, freshly ground black pepper, and a few pinches of kosher salt. Cook, stirring constantly, 2 minutes or until thoroughly heated. To serve: Place polenta slices on a plate.
From acouplecooks.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | RECIPE | POLENTA …
Aug 29, 2011 - If you can find canned cranberry beans, use those for a more traditional Veneto preparation of this dish. You can order cranberry beans at www.ranchogordo.com or substitute either red or white (cannellini) kidney beans. This method of stirring the polenta vigorously between sessions of cooking the grain covered for a f…
From pinterest.com


BRAISED ROMANO BEANS WITH POLENTA - ONTARIO BEAN GROWERS
Braised Romano Beans. Heat the olive oil in a deep pan. When oil is hot, add the onion and sauté for a minute before you add in the garlic and the fennel and cook for another 5 minutes, until soft. Stir in the chili flakes and the beans, mix well and then just cover with chicken broth. Push the parmesan rind into the beans and throw in the ...
From ontariobeans.on.ca


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | RECIPE | COOKING, …
Mar 16, 2017 - If you can find canned cranberry beans, use those for a more traditional Veneto preparation of this dish. You can order cranberry beans at www.ranchogordo.com or substitute either red or white (cannellini) kidney beans. This method of stirring the polenta vigorously between sessions of cooking the grain covered for a f…
From pinterest.co.uk


CROCKPOT BRAISED BEEF RAGU WITH POLENTA RECIPE - PINCH OF YUM
2015-01-07 Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir. For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly.
From pinchofyum.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | EAT YOUR BOOKS
Save this Polenta with tomato-braised beans recipe and more from Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine to your own online ...
From eatyourbooks.com


PLANT-BASED FOOD, VEGAN BRAISED BEANS WITH POLENTA
Polenta with black beans and pumpkin seeds Natural plant based vegan food for a healthy diet with vegetables, tofu, legumes, nuts, dips, salad, grains, snacks & dips. High in protein, omega 3, antioxidants, vitamins, minerals, fibre & smart carbs.
From canstockphoto.com


GRILLED POLENTA WITH TOMATOES AND WHITE BEANS RECIPE
The tomato-and-white bean mixture and the polenta cook in only a matter of minutes. To keep this recipe quick and easy yet deliver attractive grill marks, we used a grill pan instead of firing up an outdoor grill. If you don't have a grill pan, use a nonstick skillet.
From myrecipes.com


CRISPY POLENTA WITH SPICY TOMATO SAUCE, SAUTéED KALE & MUSHROOMS
2018-10-25 Heat a large sauté pan over medium heat, add the olive oil and heat through. Add butter and allow to melt, then add the mushrooms and cook, stirring occasionally, for 4 minutes. Season with salt and continue to cook until golden brown, about 4 minutes. Serve. Divide the crispy polenta among plates with kale and mushrooms.
From cookingwithcocktailrings.com


POLENTA WITH TOMATO-BRAISED BEANS RECIPE | EAT YOUR BOOKS
Polenta with tomato-braised beans from Cooking Light Magazine, Jan/Feb 2008 (page 165) by Giuliano Hazan Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's ; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; …
From eatyourbooks.com


Related Search