Polenta with Green Beans
Elevate your weeknight meals with this comforting and wholesome Polenta with Green Beans recipe, a perfect blend of creamy polenta and vibrant, garlicky green beans. Made with smooth, buttery cornmeal infused with grated Parmesan cheese, this dish offers a rich, velvety base that pairs beautifully with tender-crisp green beans sautéed in olive oil and garlic for a burst of flavor. With a hint of spice from optional red chili flakes, this recipe strikes a delightful balance between comfort and freshness. Ready in just 40 minutes, this gluten-free and vegetarian-friendly dish is ideal for a quick dinner or as a stunning side for your favorite protein. Serve it with a sprinkle of extra Parmesan or a drizzle of olive oil for a restaurant-worthy finishing touch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup cornmeal (polenta)
- 4 cups water
- 2 tablespoons unsalted butter
- 1 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 1 pound green beans (trimmed)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Bring 4 cups of water to a boil in a medium-sized saucepan. Add 1 teaspoon of salt to the water.
Gradually whisk in the cornmeal to avoid lumps. Reduce the heat to low and cook, stirring frequently, for about 20 minutes until the polenta thickens and pulls away from the sides of the pan.
Stir in the unsalted butter and grated Parmesan cheese. Mix well until fully incorporated. Cover and set aside to keep warm.
While the polenta is cooking, prepare the green beans. Bring a pot of water to a boil, add a pinch of salt, and blanch the green beans for 3-4 minutes until tender but still crisp. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the green beans to the skillet. Season with black pepper and red chili flakes if using. Toss well to coat the beans in the garlic and oil. Cook for 3-4 minutes until heated through.
Serve the warm polenta on plates or shallow bowls, topped with the sautéed green beans. Optionally, garnish with additional grated Parmesan cheese or a drizzle of olive oil.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 728 mg | 56% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
