Grilled Polenta with Spicy Cannelloni Beans

By • February 6, 2015 2 Comments

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Author Notes: Fortunately ready-made polenta is now widely available in most Supermarkets. If you aren't able to find it, or prefer to make it from scratch, place 1 cup of cornmeal in a saucepan and stir in 4 cups of cold water. Whisk vigorously for 1-2 minutes to prevent the mixture from becoming lumpy. Bring the mixture to a gentle simmer and cook until thick, about 30 minutes. Spread evenly into a lightly greased baking pan and chill until firm. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/grilled-polenta-spicy-cannellini-beans Healthline

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Serves 4

  • 1 large onion, chopped
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1 7 ounce jar roasted red bell peppers, chopped
  • 2 tablespoons salt-free chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon hot sauce
  • 2 14.5 ounce cans low-sodium diced tomatoes, undrained
  • 1 14.5 ounce cans cannellini beans, drained and rinsed
  • 2 to 2.5 cups water
  • 1 16 ounce package of ready-made polenta cut into 8 slices
  1. Spray a large, heavy-bottom casserole dish with cooking oil and place over a medium-high heat.
  2. Add onions and sauté 3 minutes or until onions have softened.
  3. Add garlic and cook 30 seconds before adding the wine. Cook over a moderate heat until it has reduced by 3/4.
  4. Stir in red bell peppers and next seven ingredients.
  5. Bring to a boil. Reduce heat and simmer, stirring occasionally, 40 to 45 minutes or until mixture thickens.
  6. Meanwhile, spray polenta slices with cooking spray and cook either on a stovetop grill-pan or under the grill for approximately 3 minutes per side or until golden brown.
  7. Serve bean mixture over 2 polenta slices.

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