Polenta with Tomato-Braised Beans

The tomato-braised beans part of this recipe was amazing! So tasty :) In fact, they were a really nice replica of the green beans that are served at my favourite Greek restaurant (only not with green beans... lol)
The polenta, on the other hand, really left a lot to be desired! Maybe I made too much? It was just really boring... I think I need to add some Parm to it next time! That might help! :) This topping would also be yummy on pasta.

Serves 2

Ingredients:
1 tbsp. olive oil
1/2 tsp. dried parsley
1 garlic clove, minced
1/4 tsp. dried sage
1/2 (14.5-ounce) can diced tomatoes, undrained
1/8 tsp. freshly ground black pepper
1/8 tsp. salt
1/2 (19-ounce) can cannellini beans, rinsed and drained
2 cups water
1/4 tsp. salt
1/2 cup coarse yellow dry polenta
Margarine or butter


Method:
You will want to start cooking the polenta first since it takes a while!
1. 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.
Add a little amount of butter or margarine to the cooked polenta.

2. Meanwhile, heat the 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.

3. Serve the polenta topped with the bean mixture.

Reference:
This recipe came from the January 2008 issue of Cooking Light Magazine.
I really didn't change much this time since I'd never made polenta before! I did add a little margarine and will try adding some Parmesan next time around.