Polenta With Tomato Braised Beans Recipe 455

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POLENTA WITH TOMATO-BRAISED BEANS



Polenta With Tomato-Braised Beans image

Make and share this Polenta With Tomato-Braised Beans recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

POLENTA WITH TOMATO BRAISED BEANS RECIPE - (4.5/5)



Polenta with Tomato Braised Beans Recipe - (4.5/5) image

Provided by á-29897

Number Of Ingredients 11

2 tablespoons extravirgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly 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

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

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