Borlotti Beans And Rocket With Creamy Polenta

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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 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.

That's it — enjoy your meal!