Rosemary White Beans on Polenta

Totally experimental, but incredibly delicious.

  • 200 gr boiled white beans
  • 2 tbsp olive oil
  • 4-6 cloves garlic
  • 2 tbsp rosemary
  • Salt and pepper
  • 4 cups water
  • 1 cup cornmeal
  • 1 tsp turmeric
  • 2 tsp salt
  • 3 tbsp butter


4 Yields / Prep. Time: 10 min / Cook Time: 35 min

  1. In a pot, boil the water with turmeric and salt.
  2. On the other side, heat the olive oil in a pan then add beans, garlic, rosemary and salt-pepper to roast together for 10 minutes.
  3. After the water is boiled, add cornmeal and stir until boil again then lower the heat.
  4. Turn off the beans and set aside, stir polenta occasionally for 25 minutes on low heat.
  5. After cooked, add butter to the polenta and stir.
  6. Put polenta at the bottom of the plate and place the roasted rosemary white beans on top.
  7. Serve immediately and enjoy!

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