Borlotti Beans And Rocket With Creamy Polenta Recipe

Name: Borlotti Beans And Rocket With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 cloves garlic crushed; 1/4 cup flat leaf parsley chopped; 1 tablespoon sage chopped; 1 birdseye chili pepper thinly sliced; 2 cans pink beans 15 oz each, or kidney beans, drained and rinsed; 1 cup instant polenta; 1 1/4 cups grated Parmesan cheese; 6 tablespoons butter cubed; 10 ounces arugula leaves baby; extra-virgin olive oil to serve; sage Fried, to serve; shaved Parmesan cheese to serve

Servings: persons

2 tablespoons olive oil
6 cloves garlic crushed
1/4 cup flat leaf parsley chopped
1 tablespoon sage chopped
1 birdseye chili pepper thinly sliced
2 cans pink beans 15 oz each, or kidney beans, drained and rinsed
1 cup instant polenta
1 1/4 cups grated Parmesan cheese
6 tablespoons butter cubed
10 ounces arugula leaves baby
extra-virgin olive oil to serve
sage Fried, to serve
shaved Parmesan cheese to serve

1
Heat olive oil in a large skillet on low heat. Cook garlic, parsley, sage and chili pepper for 2-3 mins, until fragrant. Add beans and 1/4 cup water and cook, stirring, for 3-5 mins, until heated through. Season to taste and keep warm.
2
Meanwhile, bring 4 cups salted water to a boil in a medium saucepan on high heat. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cover and simmer for 5 mins, stirring occasionally, until mixture thickens.
3
Remove polenta from heat. Add Parmesan cheese and butter, and stir until smooth and combined. Season. Add arugula to bean mixture and stir to combine.
4
Spoon soft polenta onto plates Top with bean and arugula mixture. Top with a little extra virgin olive oil, fried sage and shaved Parmesan cheese.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 cloves garlic crushed, 1/4 cup flat leaf parsley chopped, 1 tablespoon sage chopped, and more.

Yes, Borlotti Beans And Rocket With Creamy Polenta 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.

Borlotti Beans And Rocket With Creamy Polenta

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