Traditional Romanian cuisine has long been shaped by simple, accessible ingredients, many of which were grown in family gardens and transformed into hearty everyday dishes. Green beans with garlic and polenta are part of this culinary tradition, bringing together green beans, garlic and cornmeal in a straightforward and satisfying combination.
Also known in Romanian as “păstăi,” green beans have traditionally been used in a variety of home-cooked dishes, particularly during the warmer months when fresh vegetables were readily available. Depending on the region and family tradition, they can be boiled, stewed or sautéed and served either as a main dish or alongside other traditional foods.
In this preparation, garlic provides a distinctive aroma, while polenta adds one of the most characteristic elements of Romanian cuisine. Made from cornmeal, polenta has been a staple of Romanian cooking for generations and is commonly served alongside vegetables, meat and other traditional dishes.
The result is an uncomplicated meal that relies on a small number of ingredients while highlighting their natural flavors.
Traditional recipe for green beans with garlic and polenta
Ingredients for 4 servings
For the green beans:
700 g green beans
4–5 cloves of garlic
2 tablespoons vegetable oil
100 ml water
Salt to taste
A little black pepper, if desired
For the polenta:
250 g cornmeal
Approximately 1 litre of water
1 teaspoon salt
Method
Wash and trim the green beans, removing the ends and any strings if necessary. They can be left whole or cut into smaller pieces.
Bring a pot of water to the boil, add a little salt and cook the green beans until tender while keeping their shape. Drain well.
Heat the oil in a pan and add the crushed or finely chopped garlic. Cook briefly, taking care not to burn it. Add the green beans and approximately 100 ml of water. Stir gently and cook over low heat for several minutes, allowing the flavors to combine. Season with salt and, if desired, a small amount of black pepper.
To prepare the polenta, bring the water and salt to a boil. Gradually add the cornmeal, stirring continuously to prevent lumps from forming. Reduce the heat and continue cooking, stirring periodically, until the polenta reaches the desired consistency.
Serve the green beans warm with the polenta.
A simple recipe rooted in Romanian culinary tradition
Green beans with garlic and polenta illustrate an important characteristic of traditional Romanian cooking: making the most of ingredients available in the household and turning them into filling meals without complicated preparation methods.
Today, traditional Romanian dishes are increasingly being rediscovered both in private kitchens and in restaurants and culinary heritage projects. Recipes such as this one preserve a connection with home cooking and culinary practices passed down through generations.
The simplicity of the recipe does not mean a lack of flavor. Tender green beans, aromatic garlic and the distinctive taste of cornmeal polenta create a combination that recalls the food traditionally prepared in Romanian households, where a few basic ingredients could form the foundation of a complete meal.
The recipe can be adapted according to the season and the ingredients available, while the combination of green beans, garlic and polenta remains a simple way to highlight some of the fundamental ingredients of Romanian cuisine.
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