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Beans, Greens, and Polenta

Beans, Greens, and Polenta

Rich, tomato and bean stew on creamy polenta with added flavor boost!
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4



  • 1 cup polenta
  • 4 cups water

Beans and Greens

  • 3 tbsp. olive oil
  • 1 medium onion, diced
  • 2 gloves garlic, peeled and smashed
  • 1 bunch beet green stems, chopped
  • 1 28 oz. can whole tomatoes, pureed
  • 2 15.5 oz. cans of kidney beans or cook up 1 cup of dried beans
  • 1 bunch beet greens, chopped
  • salt to taste
  • black pepper
  • ricotta cheese for garnish optional


Make the Polenta

  • Add 4 cups water to a large pot. Slowly whisk in the polenta so as to prevent lumps. Once the polenta has been mixed into the water, turn to medium-high heat.
  • As the polenta begins to heat, begin whisking. Bring the polenta to a gentle boil, whisking continuously. Adjust the temperature to keep the polenta at a gentle boil, but not too hot so it does not stick to the bottom of the pan.
  • Continue cooking and whisking on and off (mostly on) for 15 minutes until the polenta is thick, about the consistency of dense cake batter. (It will set once it is cooled.)
  • Remove from heat and pour into a 8" x 8" glass baking dish. The polenta is now done! Let it sit at room temperature for 20 - 30 minutes so that it will set. Once the polenta is set, it can be sliced and cut into squares.

Prepare the Beans and Greens

  • In a large soup pot, heat olive oil and add onion and garlic. Saute on low until fragrant, about 3 minutes. Add the chopped beet green stems, stir and cook for 2 more minutes.
  • Add the pureed canned tomatoes and the beet greens and stir well. Simmer for 10 minutes partially covered.
    Beans, Greens, and Polenta
  • Stir in the cooked beans and simmer gently, uncovered, for 5 minutes

To plate

  • Cut a square of polenta and place it in the center of the plate. Ladle on a healthy spoonful of beans and greens. Add a dollop of ricotta cheese. Enjoy!!
Keyword polenta