Prep 15 mins
Cook 30 mins
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.
- 4 cups chicken stock (using water makes this a vegetarian dish)
- 1 cup coarsely-ground cornmeal (, finely ground won't work as well)
- freshly ground black pepper
- 1⁄2 cup grated parmesan cheese
- 1⁄4 lb fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 sweet red pepper, thinly sliced
- Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
- Very slowly, whisk in cornmeal.
- Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
- Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
- Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
- Preheat oven to 400F degrees.
- Cut polenta into squares and place on an oiled baking sheet.
- Bake for 15 minutes or until polenta squares are slightly browned.
- Meanwhile, bring a small pot of water to boil and add beans.
- Cook for 2 minute; drain; rinse under cold water and set aside.
- In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
- Saute until peppers have softened and garlic is golden, about 5 minutes.
- Season veggies with salt and pepper.
- Place polenta squares on a serving platter and top with veggies; serve immediately.
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!
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.
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.