Best 3 Basil Polenta With Beans N Peppers Recipes

Indulge in the vibrant flavors of Basil Polenta with Beans 'n' Peppers, a delectable dish that tantalizes your taste buds with a symphony of textures and colors. This hearty and satisfying meal, featured in AliceRecipes, is a fusion of Italian and Mediterranean culinary traditions, offering a delightful interplay of creamy polenta, tender beans, succulent peppers, and aromatic basil. Discover the art of crafting this flavorful dish, along with variations that cater to different dietary preferences and culinary preferences.

**Basil Polenta with Beans 'n' Peppers**

This classic Italian dish combines the creaminess of polenta with the rustic charm of beans and peppers. Polenta, made from cornmeal, serves as the base of this dish, offering a smooth and creamy texture that pairs perfectly with the hearty beans and flavorful peppers. The addition of fresh basil adds a pop of brightness and herbaceousness, creating a harmonious balance of flavors.

**Variations:**

1. **Creamy Polenta with White Beans and Roasted Red Peppers:** For a creamy and comforting rendition, opt for white beans and roasted red peppers. The roasted peppers add a smoky sweetness that complements the creamy polenta and beans.

2. **Polenta with Black Beans and Poblano Peppers:** If you crave a spicy kick, try using black beans and poblano peppers. The poblano peppers provide a mild heat that pairs well with the earthy flavor of black beans, creating a robust and flavorful dish.

3. **Vegan Polenta with Chickpeas and Bell Peppers:** For a plant-based twist, use chickpeas and a mix of colorful bell peppers. This variation offers a hearty and protein-packed meal that is sure to satisfy vegans and vegetarians alike.

4. **Polenta with Sausage and Peppers:** For a meaty variation, add Italian sausage to the mix. The sausage adds a savory and smoky flavor that pairs well with the polenta, beans, and peppers.

Explore the diverse recipes featured in this article and find the perfect Basil Polenta with Beans 'n' Peppers variation that suits your taste and dietary preferences.

Let's cook with our recipes!

POLENTA WITH PEPPERS

Polenta With Peppers image

Provided by Amanda Hesser

Categories appetizer

Time 20m

Yield 24 hors d'oeuvres

Number Of Ingredients 13

Ingredients

2 1/2 tablespoons olive oil
2 1/2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
1/2 orange pepper, seeded and finely chopped
1/2 green pepper, seeded and finely chopped
1 shallot, peeled and finely chopped
8 ounces quick-cooking polenta
1/4 cup heavy cream
2 tablespoons butter
Baby basil leaves for garnish

Steps:

Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams

BEANS AND GREENS POLENTA BAKE

Beans and Greens Polenta Bake image

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

Ingredients

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

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.

POLENTA STACK WITH NAVY BEAN SALAD

Polenta Stack With Navy Bean Salad image

Provided by Marge Perry

Categories Salad Bean Tomato Fourth of July Picnic Vegetarian Backyard BBQ Dinner Lunch Feta Cornmeal Zucchini Summer Grill Grill/Barbecue Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
2 cans (15.5 ounces each) navy beans, rinsed and drained
1 pound plum tomatoes, chopped
1/2 cup basil, chopped, plus 15 leaves for garnish
10 ounces crumbled feta, divided
1 tube (18 ounces) prepared polenta, cut into 16 slices
1 pound zucchini, cut into 1/4-inch slices
2 bottles (7 ounces each) roasted red peppers, drained

Steps:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.

Tips:

Use fresh basil for the best flavor. If you don't have fresh basil, you can use 1 tablespoon of dried basil, but the flavor will be less intense.
Don't overcook the polenta. It should be cooked until it is creamy and tender, but not mushy. If you overcook it, it will become thick and gluey.
Use a variety of beans. This recipe calls for black beans and chickpeas, but you can use any type of beans you like. Some other good options include pinto beans, kidney beans, and navy beans.
Feel free to add other vegetables to the recipe. Some good options include diced tomatoes, corn kernels, or chopped zucchini.
Serve the polenta with a sprinkle of grated Parmesan cheese and a dollop of sour cream. This will add a delicious creamy richness to the dish.

Conclusion:

Basil polenta with beans and peppers is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!