GERMAN-STYLE CABBAGE AND BEANS
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.
Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BEANS AND GREENS POLENTA BAKE
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
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.
CREAMY POLENTA WITH BACON AND CRANBERRIES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.
- For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.
- Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
- Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.
POLENTA AND BACON WITH FONTINA
Categories Cheese Pork Side Sauté Parmesan Corn Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
POLENTA WITH CABBAGE, BEANS, AND BACON
Categories Bean Pork Vegetable Side Fall Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course or 8 as a side dish
Number Of Ingredients 9
Steps:
- To make polenta:
- In a heavy kettle cook bacon over moderate heat until brown. Increase heat to moderately high and add onion and cabbage with salt to taste. Sauté mixture, stirring occasionally, until vegetables soften and begin to brown.
- Add beans and water and bring to a boil. Gradually stir in cornmeal with salt to taste in a thin stream, stirring constantly, and cook over moderately low heat, stirring constantly, until polenta is thick and pulls away from side of kettle, about 40 minutes. Stir in oil.
- Serve polenta sprinkled with Parmesan.
- To cook borlotto* or pinto beans:
- In a saucepan simmer beans (1/2 cup dried beans) in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain. Beans may be made 1 day ahead and chilled, covered. Makes about 1 1/2 cups.
- *available at specialty foods shops
POLENTA OR GRITS WITH BEANS AND CHARD
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 2h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
- Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
- Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1214 milligrams, Sugar 5 grams
CREAMY POLENTA WITH BACON AND SAGE
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; transfer to a paper-towel-lined plate. Set aside.
- Add chopped sage to saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add milk, and bring to a boil.
- Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil, in a small saute pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet, and scatter over the polenta.
BLACK BEANS AND POLENTA
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
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.
ALL-IN-ONE CABBAGE WITH BEANS & CARROTS
Perfect with chicken or fish, there's no need to serve another side with this medley on the table
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.
Nutrition Facts : Calories 169 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Protein 10 grams protein, Sodium 1.17 milligram of sodium
BAKED POLENTA WITH ONIONS AND BACON
Categories Microwave Onion Side Bake Quick & Easy Parmesan Bacon Cornmeal Sage Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a 2- to 3-quart microwave-safe casserole with a lid microwave the bacon, uncovered, at high power (100%), stirring after each minute, for 2 to 2 1/2 minutes, or until it is almost crisp. Pour off all but 1 tablespoon of the fat from the casserole and stir in the onions. Microwave the mixture, uncovered, at high power, stirring every 2 minutes, for 8 minutes, or until the onions are softened but not browned, and transfer the onion mixture to a bowl.
- To the casserole add the water, the broth, and the sage, whisk in the cornmeal, a little at a time, whisking until the mixture is smooth, and microwave the mixture, covered, at high power, whisking after 3 minutes, for 5 minutes, or until it is thickened and the liquid is absorbed. Stir in the butter, 2 tablespoons of the Parmesan, half the onion mixture, and salt and pepper to taste and divide the polenta mixture between two 1 1/2-cup gratin dishes or spread it in a 3-cup gratin dish.
- Top the polenta with the remaining onion mixture, spreading the onion mixture evenly, sprinkle it with the remaining 2 tablespoons Parmesan, and bake it in the middle of a preheated 400°F. oven for 15 minutes, or until the Parmesan is melted.
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BACON POLENTA RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ItalianCategory Side DishServings 12Total Time 1 hr 30 mins
- Cook bacon until crispy. My favorite way to cook bacon is on a wire rack over a baking sheet in the oven. Cook it at 350°F for about 15 minutes and it will be perfectly crispy and delicious.
- When the bacon is cool, crumble it and set aside. Pour the bacon grease into a small bowl. Reserve about 2 Tablespoons of it.
- Whisk polenta into boiling liquid and continue to whisk until the mixture thickens. This will take maybe 5-10 minutes.
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