Polenta with Tomato-Braised Beans

Name: Polenta with Tomato-Braised Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 539 grams cannellini beans, rinsed and drained; 411 grams diced tomatoes, undrained; 2 Tbsps extravirgin olive oil; 1 Tbsp finely chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh sage; 2 garlic cloves, minced; 237 milliliters coarse yellow dry polenta; 0 teaspoons salt; 1 teaspoons salt; 946 milliliters water

Polent If you have coarse polenta, cannellini beans, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a large saucepan over medium-high heat.

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Olive Oil

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Sauce Pan

Add parsley and garlic to pan; saut 1 minute.

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Parsley

Garlic

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Frying Pan

Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates.

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Tomato

Sage

Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.

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Black Pepper

Beans

Salt

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Frying Pan

Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan.

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Water

Salt

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Sauce Pan

Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly.

Ingredients you will need

Polenta