The useful part
How to prep it
- 1
Bring 4 cups broth to a simmer. Whisk in the polenta and cook according to the package directions until thick and creamy.
- 2
Warm the olive oil in a skillet. Cook the garlic for 30 seconds, then add the beans, tomatoes, remaining broth, and salt.
- 3
Simmer the beans for 8 minutes. Fold the greens in until wilted and finish with lemon juice.
- 4
Divide polenta into four containers and top with the bean mixture after it has cooled slightly.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
polenta
mashed potatoes or cooked grits
white beans
chickpeas or cooked lentils
Make the next meal easier
Leftover plan
Leftover plan
Spread extra polenta in a shallow dish, chill it, and pan-sear slices for another meal.
Storage
Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.
Reheat
Reheat with a splash of broth, stirring the polenta until creamy again. Warm the beans separately if possible.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.