Polenta With Tomato Braised Beans Recipes

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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.

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 A TOMATO SAUCE



Baked Polenta With a Tomato Sauce image

This is a very tasty, filling meal. It can be used as a side dish or as a main course. For those following Weight Watchers, the whole recipe provides 16.5 points, assuming you use low fat cheese. Prep time includes time for the polenta to set.

Provided by Shuzbud

Categories     Low Protein

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups water
1 cup quick-cook polenta (yellow cornmeal)
1 teaspoon paprika
1/2 teaspoon nutmeg
1 tablespoon olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 (14 ounce) cans chopped tomatoes (14oz=400g)
10 leaves fresh basil, finely chopped
salt and pepper, to taste
1 cup grated cheddar cheese (or mozzarella)
plastic wrap (saran wrap or cling film)

Steps:

  • Heat the oven to 350°F or 180°C.
  • Pour 3 cups of cold water into a saucepan and turn the heat up to high.
  • Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in.
  • Stir in the paprika and nutmeg.
  • Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful!
  • When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in
  • Allow to cool, then refrigerate for 2 hours until solid.
  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes.
  • Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better.
  • Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top).
  • Bake in the oven for 20 minutes.
  • Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.

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.

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.

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

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

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From crowdedkitchen.com


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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #beans     #european

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