| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | 4 | Servings | |
INGREDIENTS
| 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 | t | 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 |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1132
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 0mg
Sodium: 329.1mg
Potassium: 4263.8mg
Carbohydrates: 220.2g
Fiber: 46.4g
Sugar: 5.6g
Protein: 61g