Italian s**sage and bean stew with polenta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | GimmeLean S**sage Style |
| ½ | cup | Dry white wine or broth |
| 29 | ounces | Canned diced tomatoes with basil; garlic and oregano, (2 cans) |
| 30 | ounces | Cannellini beans; (2 cans), rinsed & drained |
| 1 | teaspoon | T.J. 21 seasoning salute; (or your favorite seasonings) |
| 16 | ounces | Prepared polenta; (1 pkg.) cut into 1/4\" slices |
| 1½ | cup | Frozen green beans; (optional) |
Directions
1. 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).
2. 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).
3. 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.) 4. 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@...> on Nov 16, 1998, converted by MM_Buster v2.0l.