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    You are in: Home / Recipes / Polenta with Green Beans Recipe
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    Polenta with Green Beans

    Polenta with Green Beans. Photo by Missy Wombat

    1/1 Photo of Polenta with Green Beans

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lennie's Note:

    This is a different and tasty side dish with an Italian flare, thanks to the cooked polenta. Coarsely-ground cornmeal is sometimes labelled "polenta", a little shopping hint if you have trouble finding it at your supermarket. An Italian market will have it if you strike out at your regular grocery story.

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    Units: US | Metric


    1. 1
      Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
    2. 2
      Very slowly, whisk in cornmeal.
    3. 3
      Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
    4. 4
      Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
    5. 5
      Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
    6. 6
      Preheat oven to 400F degrees.
    7. 7
      Cut polenta into squares and place on an oiled baking sheet.
    8. 8
      Bake for 15 minutes or until polenta squares are slightly browned.
    9. 9
      Meanwhile, bring a small pot of water to boil and add beans.
    10. 10
      Cook for 2 minute; drain; rinse under cold water and set aside.
    11. 11
      In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
    12. 12
      Saute until peppers have softened and garlic is golden, about 5 minutes.
    13. 13
      Season veggies with salt and pepper.
    14. 14
      Place polenta squares on a serving platter and top with veggies; serve immediately.

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    Ratings & Reviews:

    • on May 28, 2002


      Unbelievably good! This was a tad time consuming, but totally worth it. I used water instead of stock but didn't "miss" any of the flavour. I more than made up for it with the seasoning, and the parmesan cheese helps otherwise bland polenta a lot. I used a green bell pepper and garlic powder. The only thing I changed was in not rinsing the beans with cold water, because I didn't want to lose any more of its nutrients :-) I'll definitely make this again... thanks Lennie! I'll admit this turned out much, much better than I'd imagined!

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    • on February 06, 2002


      Simple tasty dish. I will recommend you using stock than water; the polenta will suck up the flavour. I also saute some thinly-sliced shiitake mushroom with the veggies and serve it with salsa.

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    • on August 15, 2004


      This is excellent. Just enough cheese to provide a very nice taste without being ridiculous. Looks very pretty and was great for a Mediterranean themed meal. I used a green pepper rather than a red pepper.

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    Read All Reviews (4)


    Nutritional Facts for Polenta with Green Beans

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.2
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 3.5 g
    Cholesterol 18.2 mg
    Sodium 547.6 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 3.8 g
    Sugars 5.7 g
    Protein 14.2 g

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