What's the best way to reheat polenta?

Reheat cooked polenta in a saucepan over medium-low heat, stirring in water/milk until it's heated and reaches a creamy consistency. Depending on how much liquid you add in, you may need to add more seasoning.

Is polenta the same thing as grits?

Technically yes – polenta and grits are both made from ground corn. That being said, there can be regional differences, like color (polenta is made from yellow corn, while grits are often made from white corn) and texture (grits can sometimes be finer and smoother than polenta).

What's the difference between dry polenta and tube polenta?

Polenta that comes packaged in a tube is precooked, and is best served sliced into rounds and used more as a patty/cake. Dry polenta, on the other hand, is cooked slowly on the stovetop into a creamy, thick, porridge-like consistency. Once cooked polenta is cooled, it will set and can be used in the same way as precooked tube polenta.

Polenta with Vegetables and White Beans

Name: Polenta with Vegetables and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 cups Bob's Red Mill Organic Polenta; 6 cups water; 2-2 ½ tsp fine grain kosher salt; 4 tbsp vegan butter; 1/4 cup grated vegan parmesan; 3 tbsp olive oil, divided; 2/3 cup finely diced shallots or yellow onion; 1 tbsp garlic, finely minced; 6 cups chopped mixed greens (Swiss chard, spinach, kale); 4 oz shiitake mushrooms, stems removed and sliced thinly; 1/4 cup finely chopped sun dried tomatoes; 1/2 tbsp freshly squeezed lemon juice; 1/2 tsp fine grain kosher salt; Black pepper to taste; 1 14.5 oz can navy beans, drained and rinsed; 1/3 cup fresh parsley; 3 tbsp fresh basil; 4 tbsp extra virgin olive oil; 1-1 1/2 tbsp lemon juice; 1/4 tsp fine kosher salt (adjust to your preference); 1/8 tsp ground black pepper (adjust to your preference)

Description

This creamy vegan polenta is topped with sautéed garlicky greens, mushrooms, sun dried tomatoes, white beans and a vibrant parsley and basil herb oil. Ready in 30 minutes, it's a delicious and filling vegetable-packed dinner for any occasion, and it's naturally gluten free!

Ingredients

Scale

Polenta:

2 cups Bob's Red Mill Organic Polenta
6 cups water
2-2 ½ tsp fine grain kosher salt
4 tbsp vegan butter
1/4 cup grated vegan parmesan

Vegetables:

3 tbsp olive oil, divided
2/3 cup finely diced shallots or yellow onion
1 tbsp garlic, finely minced
6 cups chopped mixed greens (Swiss chard, spinach, kale)
4 oz shiitake mushrooms, stems removed and sliced thinly
1/4 cup finely chopped sun dried tomatoes
1/2 tbsp freshly squeezed lemon juice
1/2 tsp fine grain kosher salt
Black pepper to taste
1 14.5 oz can navy beans, drained and rinsed

Herbed Oil:

1/3 cup fresh parsley
3 tbsp fresh basil
4 tbsp extra virgin olive oil
1-1 1/2 tbsp lemon juice
1/4 tsp fine kosher salt (adjust to your preference)
1/8 tsp ground black pepper (adjust to your preference)

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Instructions

Polenta:

Add water and salt to a large pot and bring to a boil. Whisk in polenta, whisking continuously for about 30 seconds to prevent the polenta from clumping together.
Reduce heat to low, cover and let cook for 30 minutes, stirring occasionally. Stir in the butter and cheese. Taste and add more salt if needed.

Vegetables:

While the polenta is cooking, heat oil in a skillet over medium heat. Add shallots and sauté for 3 minutes. Add garlic and continue cooking for 2 minutes.
Add in mushrooms and sun dried tomatoes and continue cooking for 5-6 minutes. Add greens, lemon juice and salt and continue cooking until greens are wilted. Stir in navy beans and season to taste with black pepper. Continue cooking for a few minutes.

Herbed oil:

Add all ingredients to a small food processor or blender and blend until smooth.
Serve polenta topped with sautéed vegetables and white beans and finish with herb oil.

Notes

White beans: navy beans are the best choice here, as they are a bit firmer and hold up better than cannellini or Great Northern beans.

Greens: really any leafy green works in this polenta with vegetables. We love using a mixture of swiss chard, which is nice and sturdy and holds up well, along with baby kale and spinach.

Storage: we recommend storing the cooked polenta and the vegetables separately, as the process for reheating polenta takes a bit longer. Store both components in the refrigerator for 5 days.

Cook polenta for recommended time: the polenta absorbs the water very quickly, making it look like it's done within just a few minutes. Don't be fooled – the grains aren't quite tender yet. Give the polenta about 30 minutes for the perfect creamy, soft texture!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size:
Calories: 439
Sugar: 2.6 g
Sodium: 1105.7 mg
Fat: 27.1 g
Carbohydrates: 47.5 g
Fiber: 4.6 g
Protein: 9.2 g