Creamy polenta from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 266) by Steve Sando

  • fine yellow polenta
  • Parmesan cheese
  • Serves : 2-4

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KateS27 on April 20, 2026

    Yum! Made with vegan butter and vegan parm and topped with RG cranberry beans in a tomato sauce (another recipe in the book) and shiitake bacon.

  • redbird on February 21, 2026

    Used more water than called for in recipe. Very creamy.

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