White Beans Polenta Roasted Tomatoes And Garlic Recipes

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.

Steps:

• Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside.
• Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm.
• Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard.
• Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.

Steps:

• In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
• To build the Polenta Napoleon:
• Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Steps:

• Cook beans:
• Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
• Blanch onions in boiling salted water , 1 minute, then drain and peel.
• Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
• Roast tomatoes while beans are cooking:
• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
• Assemble dish:
• Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.