BVR: Polenta With Tomato Sauce, Sage, And Beans

[Guest guest]

See following Pasta with Tomato Sauce for the tomato sauce mentioned

below. kathleen

 

* Exported from MasterCook *

 

Polenta With Tomato Sauce, Sage, And Beans

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 151

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 recipe Polenta

(see separate recipe)

1 recipe tomato sauce

(see separate recipe)

15 ounces canned cannellini beans

drained and rinsed

(or 1 1/2 cups cooked beans)

6 fresh sage leaves -- (to taste), up to 12

cut in slivers

1 ounce Parmesan -- grated (1/4 cup)

 

The topping here is enough for 4 generous servings, which is why only a

half recipe of the polenta is required. MAKES 4 SERVINGS

 

1. Prepare the polenta according to the recipe directions. While the

polenta is baking, make the tomato sauce. Stir the beans and sage into the

sauce. Taste and adjust seasonings.

 

2. Remove the polenta from the oven. Let it sit for 5 minutes, then spoon

on the tomato and bean topping. Sprinkle on the Parmesan and serve. (If

you have made a full recipe of polenta, spoon the polenta onto each plate,

top with the sauce, sprinkle on the Parmesan, and serve.)

 

Advance Preparation: The tomato and bean combination will keep for a few

days in the refrigerator. Reheat gently in a saucepan or frying pan.

 

POLENTA WITH TOMATO SAUCE, MINT, AND FETA . Substitute 2 tablespoons

chopped fresh mint and 1/3 cup crumbled feta for the sage and

Parmesan. Stir half the mint into the tomato sauce and sprinkle the

remaining mint and the feta over the top after you have sauced the polenta.

 

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