Thursday, February 28, 2008

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


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

You will want to start cooking the polenta first since it takes a while!
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.

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.

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