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  Tuscan Bean Stew with Creamy Polenta

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Want to make this dish really fast? Just add the rinsed and drained beans to at least 2-cups of your favorite pasta sauce.


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
Olive oil
˝ 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.

Serves 4.

Copyright 2008.