Italian S**sage And Bean Stew With Polenta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: GimmeLean S**sage Style,
1/2 cup: Dry white wine or broth,
29 ounce: Canned diced tomatoes with basil, garlic and oregano, (2 cans)
30 ounce: Cannellini beans, (2 cans), rinsed & drained
1 tsp: T.J. 21 seasoning salute, (or your favorite seasonings)
16 ounce: Prepared polenta, (1 pkg.) cut into 1/4" slices
1 1/2 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" on Nov
16, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
16, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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