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