Long-lasting provisions, no cans required.

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COOK THIS NOW

Beans and Greens Polenta Bake

Next time you make a batch of polenta for dinner, spread some of it, still warm, into the base of a baking dish, let it cool, and tuck it in the fridge to use for a pizza-like polenta bake in a few days. I like to top mine with white beans, warmed in olive oil and garlic, and a bunch of kale that’s stirred in until wilted. I pour that whole mess on top of my waiting polenta crust with some Parmesan and pop it in a very hot oven. Ten minutes later, dinner is done. This basic method can be repeated with many different flavor profiles, and whatever combinations of beans and greens you have in your kitchen.

Enjoy,

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