White Beans, Polenta, Roasted Tomatoes and Garlic
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 servings as main course
- 8cloves garlic, peeled
- Canola oil for greasing pan
- 4plum tomatoes, halved and seeded
- 6sage leaves, chopped
- 1cup chicken or beef stock
- 115½-ounce can white beans, rinsed and drained
- ¼teaspoon salt (optional)
- Freshly ground black pepper to taste
- 2cups water
- 1tablespoon butter
- 1tablespoon milk
- ⅛teaspoon salt
- ½cup instant polenta
For the Beans
For the Polenta
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
642 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 94 grams carbohydrates; 16 grams dietary fiber; 7 grams sugars; 24 grams protein; 1380 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To make the beans, preheat oven to 400 degrees.
- Step 2
Fill a small saucepan with enough water to cover the garlic. When water boils add garlic and cook one minute. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor. Mash the garlic with garlic press; set aside.
- Step 3
Lightly oil a roasting pan and place tomatoes in pan. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
- Step 4
Add the garlic, sage, stock and beans. Simmer until mixture is thick and most of the liquid has evaporated. Season with salt if desired and pepper.
- Step 5
To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
- Step 6
When water boils, reduce heat slightly and slowly whisk in polenta. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
- Step 7
To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
JH
Made this the other night and loved it! Only we used Bob’s Red Mill coarse grind corn meal and followed the package directions for polenta. Used canned, peeled Roma tomatoes - super easy to roast - plus canned butter beans. Added some Penzey’s medium hot crushed red pepper for flavor. I think it would be faster and easier next time to sauté garlic then run it through the garlic press. Used homemade stock. Definitely a new addition to our reduced meat diet.
Colleen
Good recipe but I found this a little bland. I'm wondering if boiling the garlic contributed to that. Next time I will roast the garlic with the tomatoes to spice it up a bit. I added Parmesan cheese at the table, which gave some good flavor.
Private notes are only visible to you.
Advertisement
