INGREDIENTS

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)
----------------------------------------------
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