POLENTA WITH TOMATO-BRAISED BEANS

Polenta With Tomato-Braised Beans image

Provided by dicentra

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Previous Next

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

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute.
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.
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.
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. Serve polenta with bean mixture.

Nutrition Facts : Calories 277, Fat 7.4, SaturatedFat 1.1, Sodium 600.2, Carbohydrate 41, Fiber 10.1, Sugar 4.3, Protein 14.1