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Polenta with Beans & Peppers

Polenta with Beans and Peppers | Shady Side Farm | Holland Michigan

Our stone-ground polenta and heirloom beans are combined into one delicious dish with this recipe.

Polenta with Beans and Peppers

Servings 6 servings

Ingredients
  

  • 4 tablespoons olive oil divided into 2 tablespoon portions
  • ¾ cup yellow onion finely chopped
  • ¾ cup fresh mushrooms sliced thin
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup polenta grits
  • 2 cups stewed tomatoes drained
  • 2 tablespoons fresh basil chopped, or 2 teaspoons dried basil
  • 1 tablespoon butter
  • ¼ teaspoon black pepper
  • ¾ cup Parmesan cheese shredded; divided into ½ cup and ¼ cup portions
  • 1 large orange bell pepper cut in strips
  • 1 large yellow bell pepper cut in strips
  • 1 large red bell pepper cut in strips
  • 3 cups cooked Painted Lady beans or Black Turtle beans cooked without salt

Instructions
 

  • In large saucepan, heat 2 tablespoons olive oil over medium heat. Add onions and mushrooms. Sauté until onions are translucent, approximately 4-5 minutes.
  • Reduce heat. Add garlic and sauté 1-2 minutes.
  • Turn heat to high. Add chicken broth. Bring to a boil.
  • Gradually add cornmeal while whisking continuously. Once all cornmeal is added, reduce heat to low.
  • Stir in sun dried tomato and basil. Cook and stir 10 minutes or until thick and creamy.
  • Remove from heat. Add butter and pepper. Stir until butter is melted.
  • Add ½ cup Parmesan cheese. Stir until cheese is melted.
  • Pour into 9 x 13 pan lined with parchment paper. Refrigerate to cool completely.
  • Sauté orange, yellow and red bell pepper strips in skillet using remaining 2 tablespoons olive oil. Once pepper strips are tender, add beans and stir until beans are warm. Remove from heat and cover to keep warm.
  • Once polenta is cool, cut into 6 pieces. Place on ungreased baking sheet. Broil 4 inches from heat for 5 minutes. Turn and broil 5-6 minutes longer or until heated through.
  • Top polenta slices with bell pepper and bean mixture. Sprinkle with ¼ cup Parmesan cheese.

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Senate Bean Soup

Hearty Bean and Vegetable Soup

Jacob’s Cattle Bean Soup