Saltimbocca—usually tender veal or chicken topped with sage and prosciutto—has savory, salty flavor and a buttery pan sauce. The best side dishes balance that richness without competing with it, so this menu pairs lemony green beans with creamy polenta for a simple, well-rounded meal.
Ingredients
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small garlic clove, finely chopped
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus more to taste
- ½ teaspoon kosher salt, divided, plus more as needed
- ¼ teaspoon freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1 cup coarse or medium-ground yellow polenta (cornmeal), not instant
- 2 tablespoons unsalted butter, divided
- ½ cup finely grated Parmesan, plus extra for serving
- ¼ teaspoon kosher salt for the polenta, or to taste
- ⅛ teaspoon freshly ground black pepper
- ½ cup warm water or additional broth, as needed
Instructions
- Start the polenta. Bring the 4 cups broth to a gentle boil in a heavy saucepan over medium-high heat. Add the polenta gradually in a thin stream, whisking continuously to prevent lumps. Reduce the heat to low as soon as it thickens and begins to bubble.
- Cook until tender. Cover the pan partially and cook the polenta for 30–40 minutes, stirring well every 5 minutes and scraping the bottom and corners. Keep it at a gentle simmer; if it becomes too thick before the grains are tender, stir in warm water or broth ¼ cup at a time. It is ready when creamy and no longer gritty. Stir in 1 tablespoon butter, Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Taste and adjust seasoning, then cover and keep warm over the lowest heat, stirring occasionally.
- Blanch the beans. While the polenta cooks, bring a large saucepan of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and crisp-tender. Drain. For a firmer texture and vivid color, transfer them briefly to a bowl of ice water, then drain and pat dry.
- Finish the green beans. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring; do not let it brown. Add the drained beans, the remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Toss for 2–3 minutes, until hot. Remove the skillet from the heat and toss with lemon zest and 1 tablespoon lemon juice. Taste and add a little more lemon if desired.
- Check both sides and serve. Loosen the polenta with a splash of warm broth if it has set. Stir in the remaining tablespoon of butter, if you like, for extra gloss. Serve the polenta and beans alongside freshly cooked saltimbocca, with Parmesan at the table. Spoon some of the saltimbocca pan sauce over the meat rather than drowning the sides.
Tips
- Choose the right polenta. This timing is for coarse or medium-ground polenta. Instant polenta cooks much faster, so follow its package directions and add broth as needed for a soft, spoonable texture.
- Keep the beans crisp. The brief blanch gives them a head start; the final skillet toss should just heat and season them. Overcooking makes them dull and soft.
- Adjust salt with the main dish in mind. Prosciutto, Parmesan, broth, and pan sauce can all be salty. Use low-sodium broth and taste the sides before adding more salt.
- Plan the timing. Polenta holds warm better than green beans do. Finish the beans shortly before serving, and keep the polenta covered; stir in warm liquid if it thickens.
Serving Suggestions
For a balanced plate, serve a modest scoop of polenta beside one or two pieces of saltimbocca and a generous portion of green beans. The polenta catches a little of the meat’s sage-and-wine sauce, while the lemon in the beans refreshes the palate. A simple arugula salad dressed with olive oil and lemon is an easy extra if you want another crisp, fresh element. Keep bread optional: it is useful for extra sauce, but the polenta already makes the meal filling.
Saltimbocca is best served hot, soon after cooking, so have the sides nearly ready before you start the meat. If the saltimbocca recipe makes a pan sauce, serve it at the table and let diners add just enough to the polenta and meat.
Variations
Swap the green beans for 1 pound of asparagus or broccolini. Blanch until just tender, then toss in the garlic butter and lemon; adjust the cooking time for the thickness of the vegetables. Sautéed spinach is another quick option, though it wilts considerably, so cook more than you think you need.
For a lighter side, replace the polenta with 1½ cups dry orzo cooked according to its package directions, then toss it with a little olive oil, lemon, and Parmesan. Mashed potatoes also work well with the pan sauce. For dairy-free polenta, use vegetable broth and finish with olive oil instead of butter and Parmesan; check that the broth is not overly salty.
Storage and Reheating
Refrigerate leftover green beans and polenta separately in covered containers within 2 hours of cooking. Keep them at 40°F (4°C) or colder and use within 3–4 days. Reheat only the portion you plan to eat. Warm the beans in a skillet over medium heat until steaming hot, adding a teaspoon of water if they seem dry. Reheat polenta gently in a saucepan over low heat with a splash of water or broth, stirring until smooth and hot. A microwave also works: cover loosely, heat in short intervals, and stir between them.
If storing them with leftover saltimbocca, keep the meat and sauce in a separate covered container when possible. Refrigerate promptly, use within 3–4 days, and reheat the meat and sauce until steaming hot throughout. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Cooked sides can be frozen, but green beans may soften and polenta may become grainy; thaw overnight in the refrigerator and stir liquid into the polenta while reheating.
Frequently Asked Questions
What are the best side dishes for saltimbocca?
Choose sides that balance the salty, rich meat and sauce: polenta, mashed potatoes, or risotto for a comforting base, plus a green vegetable such as green beans, asparagus, or spinach. A lemony salad adds freshness.
Can I make these sides ahead?
You can cook the polenta and blanch the beans a few hours ahead. Refrigerate them promptly in separate containers. Reheat the polenta slowly with extra liquid, then sauté the beans briefly in garlic butter just before serving.
Can I use instant polenta?
Yes. Follow the package’s liquid ratio and cooking time rather than the 30–40 minutes given here. Stir in the butter and Parmesan once it is cooked, and add broth or water if needed to keep it creamy.
What vegetables go well with chicken saltimbocca?
Green beans, asparagus, broccolini, sautéed spinach, and roasted carrots all pair well. Bright lemon or a light vinegar dressing helps balance the prosciutto and buttery sauce.
How do I stop polenta from getting lumpy?
Whisk the polenta slowly into simmering liquid in a thin stream, rather than tipping it in all at once. Stir regularly as it cooks, especially across the base and corners of the pan.
Can I serve saltimbocca with rice?
Yes. Plain rice or a simple lemon-herb rice can take the place of polenta. Keep the rice lightly seasoned so it does not compete with the prosciutto and pan sauce, and add a green vegetable for contrast.