Project Description

Recipe Ingredients:

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 3/4 cup finely chopped onion (1 small)

  • 1 can (14.5 oz.) diced tomatoes, undrained

  • 1 tablespoon chopped fresh basil or 1 teaspoon dried

  • 1/2 teaspoon sugar

  • 3 cups cooked* or 2 cans (15 oz.) small white beans

  • 1 cup coarse cornmeal or polenta

  • 1 teaspoon salt

  • 2 tablespoons butter

  • 1/4 cup grated Parmesan cheese

Instructions

Heat oil in a skillet; cook garlic and onion over medium heat for 5 minutes. Add tomatoes, basil and sugar; cook over high heat for 10 minutes, or until the sauce starts to thicken. Add beans and set aside.

In a large saucepan, combine 4 cups cold water, cornmeal and salt. Bring to a boil, stirring frequently to prevent lumps. Continue stirring over medium heat until very thick and cornmeal is completely softened, about 20 minutes. Stir in butter and Parmesan, then tomato-bean sauce. Cook 5 minutes, stirring constantly. Serve at once.

Variation: Instead of stirring bean sauce into polenta, heat sauce separately and spoon over individual servings of polenta. Makes 6 cups (2-1/2 cups sauce, 3-1/2 cups polenta). Serves 6.