Cheesy Polenta & Bean Bake, Easy and Delicious!

It really could not be easier to make this delicious and filling Cheesy Polenta & Bean Bake. Gluten free and makes a perfect weeknight dinner.

Polenta is made from a fabulous grain, maizemeal, which is made by grinding corn (maize) and is incredibly low in calories and fat per 100g and has quite a high content of protein with 7g per 100g.

However, Polenta often gets overlooked as it can be very bland on its own. It can also take a little practise if cooking straight from the loose grain. But fear not, this dish is made with pre-cooked polenta that is not expensive and readily available in supermarkets.

The polenta in its block form is really quite hard in texture, but it softens beautifully when cooked in this way.

But not too soft as it keeps its form along with the beans and vegetables it’s cooked with. The red kidney beans add colour, texture, and added protein to this wonderful dish.

And the tomatoes and melted cheese make a delicious sauce that goes perfectly with the softened polenta!

How To Make Cheesy Polenta & Bean Bake

Equipment you will need

Kitchen scales

Sharp knife

Garlic mincer

Large pan with a lid

Measuring spoons

Large oven-proof dish

Larg mixing bowl

Step 1 – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.

Step 2 – Heat the oil in a large pan and add the onions. Cover the pan and cook over a medium-low heat for 5 minutes, stirring occasionally.

Step 3 – Add the green beans to the pan and continue to cook for a further 5 minutes, stirring occasionally.

Step 4 – Meanwhile, add the remaining ingredients to a bowl but with only half the cheese. Generously season with freshly ground salt and black pepper and mix well.

Step 5 – Lightly grease an oven-proof dish and spoon in the mixture.

Step 6 – Bake for 40 minutes, stirring the mixture halfway through baking time.

Step 7 – After 40 minutes, remove from the oven and stir in the remaining cheese. Return to the oven for 10 minutes until the mixture is bubbling all through the dish.

Step 8 – Remove from the oven and leave to rest for a few minutes, then serve hot with a mixed salad. Also goes very well with my Red Cabbage Slaw.

I mentioned above cooking polenta from the grain and this is a great way of cooking it so you can add flavour during the cooking of the polenta itself. Here are some polenta recipes that use the method of cooking from the grain –

Polenta Party Bites
Polenta Tomato Loaf
Polenta Sausage & Bacon Breakfast Hearts

Tried this recipe? If so, please leave me a comment in the comments box below, it will be great to hear from you ????????

Happy Bake making and ENJOY! ????