Polenta With Tomato-Braised Beans

Submitted by dicentra

"Cooking Light. Jan 2008. I think I would serve this as a side dish to grilled meats."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

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.

Reviews

[Maito]

Good hearty dish. I cut back on the oil and salt and added kale (stir fried after the garlic) and topped it with Recipe #239502. Yum!