Polenta With Tomato-braised Beans

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.