Recipe: Italian S**Sage And Bean Stew with Polenta

FreeGroups.net's 160,000
Recipe Collection

Categories: None

Yield: 4 Servings

1/4 lb GimmeLean S**sage Style
1/2 c Dry white wine or broth

     29 oz Canned diced tomatoes with
           -- basil; garlic and
           -- oregano,
           -- (2 cans)
     30 oz Cannellini beans; (2 cans),
           -- rinsed & drained
      1 ts T.J. 21 seasoning salute;
           -- (or your favorite
           -- seasonings)
     16 oz Prepared polenta; (1 pkg.)
           -- cut into 1/4" slices
  1 1/2 c  Frozen green beans;
           -- (optional)

In a large nonstick skillet, heat s**sage and cook, breaking up clumps with a spoon, about 3 minutes (use some broth or water if necessary).
Add wine and stir, scraping up any browned bits. Add tomatoes and cook, stirring occasionally, until sauce thickens, about 6 min. Season with T.J. 21 seasoning salute. Stir in beans, reduce heat to low and simmer until heated through, about 10 min. (Add green beans 5 min. before end, if using).
Meanwhile, spray vegetable oil over bottom of large cast iron skillet (or non-stick skillet) and heat pan over med.-high heat. Working in batches, cook polenta slices until crusty, about 3 min. per side. (OR: Bake in 375-400F oven for 10 to 15 minutes, turning once.)
Divide polenta slices among 4 plates and spoon stew over the top. Serve immediately.

Makes 6 cups of stew for 4 servings.

SERVING SUGGESTION: Pair the stew with steamed broccoli rabe, or large salad.

This is a good sauce to use on potatoes or pasta etc. Adapted from Eating Well Magazine - Sept. 1997

Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Nov 16, 1998, converted by MM_Buster v2.0l.

We were called to be witnesses, not lawyers or judges

Comments On This Page:

None yet posted - you can be the first!

Post Your Comment:
(All fields except email are required) [ Comment Policy ]