| 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 | 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) |
INSTRUCTIONS
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" <[email protected]> on Nov 16, 1998, converted by MM_Buster v2.0l.
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