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
Continue After Advertisement
Ingredients
-
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
Directions
-
Spray a large, heavy-bottom casserole dish with cooking oil and place over a medium-high heat.
-
Add onions and sauté 3 minutes or until onions have softened.
-
Add garlic and cook 30 seconds before adding the wine. Cook over a moderate heat until it has reduced by 3/4.
-
Stir in red bell peppers and next seven ingredients.
-
Bring to a boil. Reduce heat and simmer, stirring occasionally, 40 to 45 minutes or until mixture thickens.
-
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.
-
Serve bean mixture over 2 polenta slices.
See what other Food52ers are saying.