It is a sponsored put up written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
There’s a definite scent to my Grandmother’s very blue kitchen that I keep in mind: Baked Beans. Pondering again, I really feel like almost each time I went over to her home, she had a pot of beans on and nearly my complete household beloved them. I got here later in life to my love of beans. This candy corn polenta topped with baked beans is my nod to her (full with ‘cornbread’ base). It’s a easy dish however an ideal bowl of consolation.
I’ve teamed up with BUSH’S® Beans to make this recipe occur. These beans cooking in my grandma’s kitchen have been nearly completely Bush’s®. In fact, they don’t solely make Baked Beans- they really have a strong line of normal natural beans too. I additionally love that the corporate continues to be household owned (for over 110 years!) and is situated within the coronary heart of Tennessee.
I’ve discovered BUSH’S® Natural Baked Beans a simple method to construct taste and add protein for a meatless meal the entire household can take pleasure in. Plus it’s enjoyable to make use of Baked Beans in a barely non-traditional method!
In the case of the polenta, I nearly all the time go together with dried polenta and cook dinner it for awhile. You could possibly, nevertheless, use the premade polenta discovered it tubes. It could drastically scale back the cook-time for this recipe and assist you get dinner to the desk in about 15 minutes.
Candy Corn: your choices
Polenta topped with beans may simply develop into a boring texture. Enter the recent candy corn! Even after cooking the polenta for 20 to 25 minutes, the candy corn holds a little bit of it’s texture. This slight crispness cuts via the polenta and the beans, making the entire dish much more attention-grabbing.
I feel the very best half, past the beans, is the cheese. I like utilizing a pointy cheese combined into the polenta. Attempt utilizing sharp cheddar, gruyere, or an aged gouda.
2 massive ears of candy corn
2 tablespoons unsalted butter
three cups broth or water (see observe)
½ teaspoon sea salt
¾ cup dried polenta (see observe)
1 ½ cups shredded sharp cheddar cheese
1 16ozcan BUSH’S® Organic Baked Beans
Black pepper, for topping
- Begin by prepping the candy corn. Take away the husks and silk then fastidiously reduce off the kernels. Warmth a decent-sized pot over medium warmth. Add the butter, adopted by the candy corn. Prepare dinner for about 5 minutes, simply to get the uncooked texture off the candy corn.
- Add within the broth and salt. Carry to a boil, scale back to a simmer, and stir within the polenta. Prepare dinner, stirring typically, till the polenta has thickened and the flavour from the polenta has melded in with the candy corn, 25 to 30 minutes. Flip off the warmth and stir within the cheese.
- Whereas the polenta is cooking, warmth the beans till scorching. When the polenta is completed, high with the beans and a few freshly cracked black pepper.