Creamy polenta and tender cannellini beans, bathed in a rich tomato sauce bursting with Italian flavors—a satisfying and flavorful meal.
What is polenta and cannellini beans in tomato sauce?
Polenta and cannellini beans in a tomato sauce is a delicious and hearty Italian dish. Polenta, a traditional Italian staple, is made from coarsely ground cornmeal that is cooked to a creamy consistency. However, in this recipe we use pre-cooked polenta. Pre-cooked polenta is firmer than homemade polenta, making it easier to slice and cook on the pan.The polenta serves as a base for the dish, providing a comforting and satisfying texture. The cannellini beans, on the other hand, are tender and creamy white beans that are a great source of plant-based protein and fiber. The tomato sauce, flavored with garlic, herbs, and spices, coats the polenta and beans, infusing them with a rich and savory flavor. This combination of ingredients creates a comforting and nourishing meal that is perfect for any time of the year.
How to serve Polenta and cannellini beans in tomato sauce
This dish is best served warm. It can be topped with parmesan cheese, a basil leaf, a drizzle of olive oil, and crushed red pepper. This main dish can be served alongside many different sides including a fresh green salad, grilled vegetables, or a crusty bread to soak up any remaining sauce.
Polenta & Cannellini Beans in Tomato Sauce
Serves: 4 people
Ready in: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
- 1 18oz roll of pre-cooked polenta
- 1 15oz can of cannellini beans
- 1 14.5 oz can of diced tomatoes, blended
- 3 large cloves of garlic, grated
- 1 tablespoon chopped basil leaves
- 1/2 teaspoon crushed red pepper
- 1 teaspoon light brown sugar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon of grated parmesan cheese
method
Step 1
Gather and prepare the ingredients. Blend the tomatoes; drain and wash the beans. Cut the polenta into 1/2-inch thick slices.
Step 2
In a large skillet or pan, heat 1 tablespoon of olive oil or medium. Add the polenta slices and cook until golden brown on both sides.
Step 3
Add in the cannellini beans, parmesan cheese, and garlic, and cook for 2 minutes, occasionally flipping the polenta.
Step 4
Reduce heat to medium low and pour in the blended tomatoes. Add the salt, vinegar, sugar, and crushed red pepper. Let simmer until the sauce thickens, or about 10 minutes. Add in the chopped basil and remove from heat.
Fun fact
Cannellini beans were originally cultivated in Argentina before being brought to Italy by Italian immigrants.
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