| 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" <sharpy@sedona.net> on Nov
16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”