Baked Polenta With Beans Recipe

Name: Baked Polenta With Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups vegetable stock; 1 cup polenta; 1/3 cup grated Cheddar cheese; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, crushed; 1 tsp chili powder; 1 can (14 oz) diced tomatoes; 1 can (15 oz) red kidney beans, drained and rinsed; None None Sour cream and fresh cilantro, to serve

Servings: persons

1
Place stock in a medium saucepan and bring to a boil on high heat. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 mins, or until polenta comes away cleanly from side of pan. Stir in cheese and season well.
2
Turn polenta onto a lightly oiled baking pan. Use a wet spatula to spread out to an 8-inch square and smooth surface. Cool at room temperature for 30 mins, or until firm and set.
3
Preheat the oven to 400u00b0F. Cut polenta into 4 squares. Arrange on a parchment paper-lined baking pan and spray with no stick cooking spray. Bake for 20 mins, turning halfway through, until crisp and golden.
4
Meanwhile, heat oil in a medium saucepan on medium-high heat. Cook onion for 5 mins, until soft. Stir in garlic and chili powder and cook for 1 min. Add tomatoes and beans and simmer on low for 10 mins. Season to taste. Spoon on top of polenta and top with sour cream and cilantro.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups vegetable stock, 1 cup polenta, 1/3 cup grated Cheddar cheese, 1 tbsp olive oil, and more.

Yes, Baked Polenta With Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Polenta With Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions