Creamy Polenta and Cannellini Beans – Recipe

Creamy Polenta and Cannellini Beans – Recipe

I serve this creamy polenta with a giant arugula salad, crusty bread and a glass of red wine! 


  • 1 cup Polenta corn grits (cooked according to instructions)
  • 1 can Cannellini beans, drained
  • Fresh grated Pecorino Romano or Parmigiano-Reggiano
  • Fresh chives, chopped
  • Red pepper flakes (as spicy or as mild as you like)
  • Honey
  • Olive oil
  • Sea salt and black pepper


  1. Cook polenta according to brand instructions. It is usually a 4:1 water to grits ratio, butter and cheese.
  2. Once polenta is cooked, add cannellini beans, chives, red pepper flakes, salt, pepper. Stir to incorporate.
    Note: If you used salted water to cook your polenta (which you should always!), make sure to taste before adding more salt. 
  3. Garnish with a drizzle of honey, olive oil and cheese. 

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