Polenta with Tomato Braised Beans

By á-29897

Calories: 249
Calories from fat: 30%
Fat: 8.2g
Saturated fat: 1.1g
Monounsaturated fat: 5.2g
Polyunsaturated fat: 1.5g
Protein: 6.2g
Carbohydrate: 39.1g
Fiber: 6.7g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 666mg
Calcium: 55mg

Ingredients

• 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

Preparation

Step 1

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