Polenta with Tomato White Bean RaguCourse: DinnerCuisine: ItalianDifficulty: Easy
I love this warm, filling vegetarian dish. Even our kids will eat it. Sometimes I will serve it with chicken apple sausages but this evening it was all vegetarian. It is filling and warming so on a cold night this works.
1 1/2 cups Golden Pheasant Polenta
1/2 cup Italian parsley, chopped
3 cans cherry tomatoes
1 Tablespoon fresh thyme leaves
Kosher salt and fresh ground pepper
1 medium yellow onion, chopped
3 large garlic cloves, chopped
2 can of white beans, rinsed and drained
1 1/2 cups chicken broth
Maldon Salt and crusty bread
- Preheat oven to 350. In a Dutch Oven add the polenta and 7 cups water, plus a big pinch of kosher salt. Place the lid on the Dutch Oven and cook the polenta in the oven for 1 hour, every 15 minutes give it a good stir. If it becomes to thick dilute with boiling water.
- In a large sauce pan, heat the oil over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in rinsed beans and broth and bring to a simmer. With the back of the spoon gently smash 1/2 of the beans. Season with salt and pepper.
- Add the canned cherry tomatoes and season with salt and pepper. Cook another 10 minutes.
- In warmed bowls, spoon polenta then add a spoon of the bean and tomato mixture. Sprinkle with fresh herbs and Parmigiana cheese.