Polenta With Tomato-Braised Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Jan 2008. I think I would serve this as a side dish to grilled meats. Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon finely chopped fresh flat-leaf parsley |
2 garlic cloves, minced |
1 teaspoon chopped fresh sage |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
1 (19 ounce) can cannellini beans, rinsed and drained |
4 cups water |
1/2 teaspoon salt |
1 cup coarse yellow dry polenta flour |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute.
2. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
3. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes.
4. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly.
5. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve polenta with bean mixture.
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