Beans and Greens Polenta Bake

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This rustic beans and greens polenta bake is a celebratory vegetarian dish that transforms simple cupboard staples into a sophisticated meal. The base of creamy, set Parmesan polenta provides a satisfyingly firm foundation for a vibrant topping of garlicky kale and protein-rich white beans. A splash of vinegar cuts through the richness, while a final dusting of cheese creates a beautifully crisp, golden crust in the high-heat oven.

Ideal for a midweek supper or a casual weekend lunch, this healthy bake is incredibly versatile and can be prepared well in advance. By chilling the polenta ahead of time, you ensure the perfect texture once baked. Serve it straight from the oven with a simple green salad or some roasted vine tomatoes for a complete, nourishing feast that the whole family will enjoy.

Ingredients for Beans and Greens Polenta Bake

450g still-warm Big-Batch Parmesan Polenta
6 vitlöksklyftor, tunt skivade
60 ml extra jungfruolja, plus mer för att ringla över
1 (400g) can white beans, rinsed
1/4 teskedar krossade röda chiliflakes (valfritt)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 tablespoon white or red wine vinegar
1/4 teskedar kosher salt
40g finely grated Parmesan, plus more for topping

How to make Beans and Greens Polenta Bake

Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1” thick). Let cool, then cover and chill at least 1 hour and up to 1 week.

Preheat oven to 260°C. Heat garlic and 60ml oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in colour, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in 1/4 cup Parmesan.

Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.

Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8–10 minutes.

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