Rich, creamy and
completely satisfying, this Tuscan-style bean stew on creamy polenta is
ready in less than a half-hour. Great for a cool night after a long day.
15 oz of cannellini
beans, rinsed and drained
15 oz can of diced tomatoes
8 oz can of tomato sauce
˝ cup chopped onion
1 garlic clove, minced
2 cups arugula or baby spinach
˝ cup torn, fresh basil
1 ˝ cups quick-cooking polenta
4 cups chicken broth
2 tbs butter
2-3 tbs sour cream
Grated cheese like Romano, Asiago or Parmesan
Heat chicken stock
in a heavy-bottomed stockpot.
Then in a saucepan over medium heat, sauté the onion and garlic in the
olive oil. Then add the tomatoes and tomato sauce.
Once the stock comes to a boil, whisk in the polenta and then use a spoon
to stir constantly for 5 minutes. During this time, once the tomatoes and
sauce begin to simmer, add the beans. Once polenta is done, remove from
the heat, and add the butter and sour cream.
Then, add the arugula and basil to the bean stew, cooking until wilted.
Serve beans on top of the polenta with a sprinkle of grated cheese on top.