Italian Holiday Table: Italian Green Bean Polenta and Chocolate Hazelnut Raspberry Trifle

PARTNER POST — The holiday season is here and it is time to add some Italian flair to your menu with authentic ingredients from Colavita and Perugina’s rich Italian chocolate.
Grab some holiday basics, like green beans, and serve over creamy polenta with sun-dried tomatoes. Don’t forget dessert! Prepare the sweet chocolate hazelnut trifles well before your guests arrive.
By Melissa Belanger

Italian Holiday Table: Italian Green Bean Polenta and Chocolate Hazelnut Raspberry Trifle

I was thinking holidays, which lead to thinking of green bean casserole, which lead to me to the pantry where I saw Colavita’s sun-dried tomatoes and artichokes, which lead to this – Italian style green beans with polenta. I chose to make the polenta to round it out into a full meal.

It’s such a great, festive vegetarian meal for the holidays. So if you’re looking for a change to your typical menu, try this. It’s so unexpected. Your guests will love it. It’s also a great alternative to a traditional green bean casserole. Because, even though it can be good, it’s also really heavy. This is the total opposite of that. It’s vibrant, light and refreshing. Without the polenta, it would be a really great side dish.

Italian Holiday Table: Italian Green Bean Polenta and Chocolate Hazelnut Raspberry Trifle





Italian Holiday Table: Italian Green Bean Polenta
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main, Side
Cuisine: Italian Inspired
Serves: 6 servings
Ingredients
  • 2 tablespoons Colavita Roasted Garlic Extra Virgin Olive Oil
  • 1 large sweet onion, chopped
  • ½ cup sun dried tomatoes, sliced
  • 1 16-ounce bag frozen French-cut green beans
  • 1 9.87-ounce jar Colavita Artichoke Hearts, drained and quartered
  • 1 tablespoon capers
  • 1½ cups Colavita Instant Polenta
  • 2 -3 tablespoons fresh chopped parsley
  • Grated pecorino romano cheese, for serving
Instructions
  1. In a large skillet, heat olive oil to medium-high. Add onions and sauté, stirring frequently, until translucent - about 5 minutes. Add sun dried tomatoes, green beans, artichokes, and capers. Continue cooking until green beans are heated through and sun-dried tomatoes have softened. Reduce heat to low and keep warm until polenta is cooked. Garnish with fresh parsley before serving.
For the polenta:
  1. Bring 6 cups of water to a boil. Stir in polenta and salt, whisking to prevent the polenta from clumping. Reduce heat to medium-low and allow the polenta to thicken before serving.
To plate:
  1. Spoon a large serving of the green bean mixture onto a bed of polenta. Top with grated pecorino romano cheese.

 

Italian Holiday Table: Italian Green Bean Polenta and Chocolate Hazelnut Raspberry Trifle

But wait! don’t forget dessert. this chocolate hazelnut raspberry trifle is the perfect ending to your holiday meal.

I truly believe that when you’re entertaining you need to make things easy on yourself. I try my best to do just that every time we have people over dinner. Prepping things ahead of time is just one of the ways I do that, and this chocolate Baci trifle can be prepped – through several different steps – well in advance.

Italian Holiday Table: Chocolate Hazelnut Raspberry Trifle
 
Prep Time
Total Time
 
Author:
Recipe Type: Dessert
Serves: 6 servings
Ingredients
  • 1 pint heavy whipping cream
  • 3 tablespoon sugar
  • ½ teaspoon vanilla
  • 1 5-ounce package Perugina Baci Milk Chocolate Premium Hazelnut Candy, wrappers removed and roughly chopped
  • 1 5-ounce package Perugina Baci Dark Chocolate Premium Hazelnut Candy, wrappers removed and roughly chopped
  • 1 store-bought angel food or pound cake, cubed
  • 2 cups fresh or frozen raspberries, thawed
Instructions
  1. In a large bowl with an electric mixer, beat whipping cream with sugar and vanilla until soft peaks have formed. Set aside.
  2. In small glass containers, layer cake pieces, raspberries, whipped cream and chopped candies. Repeat layers until containers are full.

 

Melissa Belanger

Melissa is a traveling hockey wife, mom and full time blogger, currently living in France. She is the author of the food blog A Teaspoon of Happiness and personal blog Love in a Suitcase. When she’s not developing recipes in the kitchen, she spends her days searching for the best French cuisine her town has to offer, cheering on her husband’s hockey team and enjoying life as a new mom.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: