Beans & Greens over Creamy Polenta

Beans and greens served over polenta is a classic Italian recipe that's as delicious and healthy as it is comforting.

Beans and greens served over polenta is a classic Italian recipe that's as delicious and healthy as it is comforting. Serving this dish over polenta is a winning combo. 

This satisfying vegetarian dish makes a hearty meal. Fresh greens combined with pantry classics such as olive oil, crushed red pepper, and canned cannellini beans make this simple and delicious dish. 

Perfect for a weeknight meal, this dish comes together quickly and easily using canned cannellini beans for convenience. For the healthy & greens portion of this recipe, use a combination of your favorite dark, leafy greens such as kale, chard, spinach, mustard greens, endive, escarole, or broccoli rabe.

Ingredients

Beans & Greens:
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 yellow onion, diced
2 teaspoons fresh rosemary or thyme, minced
5 garlic cloves, minced
¼ teaspoon red pepper flakes, to taste
1 ½ teaspoons salt
1 teaspoon pepper, to taste
1 bunch chard - stems removed and thinly sliced, leaves roughly chopped
2 (15-oz) cans cannellini beans, drained
1 ½ cups vegetable broth
1 Tablespoon lemon juice
½ cup Parmesan, grated; plus more for serving

Polenta:
1 tube San Gennaro Traditional Italian Polenta
1 Tablespoon olive oil
1 cup chicken stock 
½ cup parmesan, grated

Instructions

Make the beans and greens:
In a medium skillet, heat the olive oil over medium heat. Add the fennel, onion, garlic, sliced chard stems, and herbs and cook for 5 minutes, stirring occasionally. Season with red pepper flakes, salt and pepper. Cook for another minute. 

Add handfuls of the greens, cooking and stirring until the greens cook down and wilt - 3-5 minutes. 

Add the white beans, broth and stir to combine. Season with salt and pepper. Bring to a low and simmer. Using the back of a wooden spoon, smash some of the beans. Continue cooking over low heat until the liquid has reduced and thickened, 6 to 8 minutes.

Once you have the desired consistency, stir in the lemon juice and parmesan. Taste and season with more salt, pepper, and chile flakes if necessary. Keep the beans and greens warm as you prepare the creamy polenta. 

Make the creamy polenta:
Cut 1 tube of San Gennaro Traditional Italian Polenta into 1" cubes. Place the cubes of polenta in a medium-sized saucepan and cover it with chicken stock. Cook on medium heat, stirring until the polenta cubes have softened and broken down. This should take about 10 to 15 minutes. You can use an immersion blender to help make things nice and creamy. Lower the heat to simmer and stir in the parmesan.

Time to enjoy! In shallow bowls, serve creamy polenta topped with a hearty spoonful of beans and greens. Garnish with parmesan and a sprinkle of red chile flakes.