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
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.
- 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
- 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.
- 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.
- Spoon a large serving of the green bean mixture onto a bed of polenta. Top with grated pecorino romano cheese.
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.
- 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
- In a large bowl with an electric mixer, beat whipping cream with sugar and vanilla until soft peaks have formed. Set aside.
- In small glass containers, layer cake pieces, raspberries, whipped cream and chopped candies. Repeat layers until containers are full.